Ingredients:

• 1kg – chicken, skinned, cut into medium size pieces
• 1/4 kg – onion, finely sliced
• 2 big tomatoes, cubed
• 5 tbsp – oil
• 1-inch Cinnamon stick
• 4 Cloves
• 2 Cardamoms
• 1 tsp – each cumin, fennel
• 1 tsp – Turmeric powder
• Salt to taste
• 4 tbsp – Coriander leaves chopped
• To grind: 6 Shallots (small onions)
• 4-inch Ginger
• 6-8 pods Garlic
• 1 tsp each – cumin seed, fennel
• 1 tsp – Black Peppercorns
• 10 Dried red chillies
• 1 cup – coconut, chopped

Method:

1. Marinate the chicken pieces in the ground paste for about 20 minutes.
2. In a non-stick pan, heat 5 tbsp of oil.
3. Add cinnamon stick, cloves, cardamoms, cumin, and fennel, and fry for 30 seconds.
4. Add the sliced onions and fry till they become pink.
5. Add tomatoes and fry till the oil separates.
6. Now add the marinated chicken and turmeric powder and mix it thoroughly.
7. After 10 minutes, add enough salt, and cover and cook it till done.
8. If needed add 1/2 cup of water while cooking.
9. Garnish with coriander leaves.

Recipe courtesy of Gowrishankar S