Ingredients:

• 1 kg – Chicken
• 2 – onions, thin sliced
• 2 – tomatoes, chopped
• 4 tbsp – oil, sesame oil
• 1/2 cup – Curd
• 2 – Cloves
• 2 – Cardamom
• 2 cup – Coconut Milk
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 5-6 – garlic, cloves, chopped
• 1/4 tsp – ginger, julienned
• Seasoning: salt – according to taste
• 1/4 tsp – Sugar
• 1.5 tbsp – chilli powder
• 1 tbsp – coriander powder
• 1/4 tsp – Turmeric powder
• 1 tsp – cumin powder
• 1 tsp – fennel powder
• 1 tsp – Garam Masala powder
• Garnish: coriander, finely chopped
• Accompaniments: Steamed Rice
• Chapatti
• Biryani

Method:

1. Pre-preparation:
2. Extract 1.5 cup of coconut milk with 1.5 cup of scraped coconut.
3. In a heavy bottom wok, add oil and heat. Add cloves and cardamoms and fry till you get the aroma.
4. Add the chopped garlic, ginger juliennes, pastes and let them turn golden brown, followed by chopped onions.
5. Once golden brown, add the chopped tomatoes and fry till well mashed and the oil separates
6. Add the seasoning and spice powders and mix well.
7. Once the seasoning is well incorporated, let it cook till the oil surfaces or leaves the sides of the pan.
8. Once done completely, simmer the flame and pour the curd / coconut milk and mix well.
9. Add the chicken pieces and give a good mix to ensure the chicken is well coated in the prepared mixture.
10. Let it cook for about 4-5 mins uncovered.
11. Add water, stir again and cover with a lid. Let it cook on medium heat for 15- 20 mins
12. Simmer the flame in the last 10 mins
13. Once the chicken is cooked and tender, let it sit in the wok for 5 mins
14. Serve hot with steamed rice or accompaniments of your choice. Garnish with chopped coriander.

Recipe courtesy of Sify Bawarchi