Ingredients:
• 800gm – Chicken or any Meat
• 2 – medium Onions
• 1 cup – grated Coconut
• 1 inch piece – Cinnamon
• 6 – Cloves
• 4 – dry Red Chillies
• 1/2 tsp – Turmeric powder
• 2 tbsp – Poppy Seeds
• 1 tsp – ajwain
• 1 tsp – cumin
• 1 tsp – peppercorns
• 1 tsp – Fennel seeds
• 4 – star shaped black spice
• 1.5 tbsp – Coriander seeds
• 6 -cloves – Garlic
• 1/3 cup – groundnut oil
• Salt to taste
• 1 tbsp – Tamarind pulp
• 1/2 tsp – grated Nutmeg
Method:
- Cut dressed chicken into 12 pieces.
- Peel and chop the onions.
- Heat a little oil and slightly brown the grated coconut and keep aside.
- Then dry roast cinnamon, cloves, red chillies, turmeric, poppy seeds, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds.
- Grind to a paste with a little water, garlic and coconut.
- Heat the remaining oil in a thick-bottomed pan and fry the onions till brown.
- Add the masala paste, stirring in between, and cook till oil separates.
- Add the chicken pieces and saute for some time.
- Add two cups of water and salt, bring to a boil.
- Add tamarind pulp and grated nutmeg.
- Simmer until meat cooks and serve.
Recipe courtesy of Lil’ Chef