Prep Time: 15 mins
Cooking Time: 45 mins
- Whole spices
1. Cinnamon stick 1 inch
2. Black peppercorns 10-12 nos.
3. Cloves 4-5 nos.
4. Fenugreek seeds 1 tsp
5. Jeera (cumin seeds) 1 tsp
6. Coriander seeds 2 tbsp
7. Poppy seeds 1 tsp
- Whole Kashmiri red chilli 10-12 nos.
- Ghee 1 tsp
- Onion ½ cup (sliced)
- Garlic cloves 4-5 nos.
- Fresh coconut 1 cup (grated)
- Tamarind pulp 1 tbsp
- Turmeric powder ½ tsp
- Water as required
- Ghee 1 tbsp + oil 1 tbsp
- Onion 3/4th cup (sliced)
- Garlic 1 tbsp (chopped)
- Chicken 750 gm (curry cut)
- Salt to taste
- Curry leaves 8-10 nos.
Heat a pan, dry roast all the whole spices until aroma releases.
Remove it and keep aside to cool.
In the same pan dry roast the red chilli for 4-5 minutes and keep aside to cool down.
In the same pan add ghee, onions and garlic cloves, cook for 4-5 minutes.
In the same pan roast the fresh coconut until light golden, remove from heat and keep aside to cool down to room temperature, divide the coconut in two equal parts.
In a blending jar add the roasted whole spice, roasted whole Kashmiri red chili, cooked onion and garlic, 1 part of roasted coconut, tamarind pulp and turmeric powder. Blend to a fine paste adjust the consistency of the paste by adding water.
Grind the remaining roasted coconut coarsely and keep aside.
Heat ghee & oil in a kadhai, add onion and garlic and cook until light golden brown.
Add chicken and salt to taste and cook for 4-5 minutes.
Add the masala paste, fresh curry leaves and cook for 4-5 minutes.
Cover & cook for 10-12 minutes or until chicken is cooked, add the coarsely grinded coconut and cook again for 4-5 minutes.
Serve hot with neer dosa or any roti of your choice.
Elevate the taste just by giving a final tempering of mustard seeds and curry leaves in ghee.