Ingredients:
Chicken: 1 Kg
Coconut: 1
Onions: 2 sliced
Tomatoes: 3
Ginger-garlic paste: 1 tbsp
Chilli powder - 1 1/2 tsp
Dried red chilies: 5-6
Coriander seeds: 1 tbsp
cumin seeds: 1 teaspoon
Poppy seeds: 1 tbsp
Peppercorns: 1 teaspoon
Fenugreek seeds: 1/4 teaspoon
Cloves: 3-4
Cinnamon - 1 inch
Bay leaves: 2
Turmeric powder: 1/2 teaspoon
Water: 2 cups
Oil: 1 tbsp
Method:
Marinate the chicken with ginger-garlic paste, salt, chilli powder and turmeric powder. Keep it in the fridge for atleast 1/2 hr.
Dry roast the coconut, red chillies, coriander seeds, cumin seeds, poppy seeds, pepper corns and fenugreek seeds and grind into a paste.
Heat oil in a pan. Add the bay leaves, cinnamon and cloves and let it splutter. Add sliced onions and saute till its soft. Add the tomatoes and saute well. Then add the ground paste and mix well. Let it simmer for few min. Then add the marinated chicken and mix well. Close the lid and simmerr for few min so that the masala gets nicely into the chicken. Then add water and salt. Let it cook in low heat for till the chicken is cooked. Garnish with coriander and serve with rice.
