INGREDIENTS
- Chicken -1 kg
- Poppy Seeds (khus khus) - 2 tspns
- Grated coconut - 1/2
- Fennel Seeds - 1 tspn
- Coriander Seeds - 1tspn
- Cumin Seeds -1/2 tspn
- Whole Red Chillies - 6-8
- Cinnamon - 1 one inch stick
- Green Cardamom - 3
- Cloves - 2
- Turmeric - 1/2 tspn
- Oil - 1/2 cup
- Onion - 1 large
- Ginger Chopped -2tspn
- Garlic chopped -2tspns
- Star Anise -1/2
- Red Chilli Powder - 1 tspn
- Tomatoes - 3 medium sized
- Lemon - 1
- Curry leaves - 10-12
- Fresh Coriander - for garnish
- Salt - as per taste
METHOD
- Clean the chicken, remove skin and cut into twelve pieces.
- Chop the onions and tomatoes separately
- Roast the whole red chillies, grated coconut, poppy seeds, cumin seeds, green cardomom,cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
- Heat oil in a degchi and fry the onions till golden,. Add the curry leaves and the ground paste and saute for sometime. Add the tomatoes, red chilli powder and turmeric powder.
- Add chicken and mix. Cook for five mnutes and then add two cups of water, lemon juice, cover and cook till the chicken is done.
- Serve hot, garnish with corinader leaves.
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