Ingredients:
• 1 kg – chicken, cleaned and cut into joints
• 1/2 cup – grated Coconut
• 1.5 cup – onion, finely chopped
• 200 ml – thick Coconut Milk
• 200 ml – Tomato puree
• 20 – Dried red chillies
• 1 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds
• 2 tsp – Coriander seeds
• 6 cm piece – Cinnamon
• a small piece – Nutmeg
• 3 tbsp – cashew nuts, chopped
• 4 tbsp – oil
• 1 tbsp – Ginger Garlic paste
• 2 tsp – Sugar
• 2 tbsp – Lime juice
• 4 – Cardamom
• Salt to taste
• 6 – Cloves
Method:
- Grind coconut, dried red chillies, cumin, fenugreek, coriander, cinnamon, nutmeg and cashew nuts to a smooth paste.
- Heat ghee or oil in a kadai and add onion and fry till it turns golden brown.
- Add ginger garlic paste and fry till fragrant.
- Add the ground paste and fry till the oil separates.
- Add coconut milk, tomato puree and 1 cup of water.
- Add chicken, salt and sugar.
- Cover and simmer till the chicken is cooked and the gravy is creamy.
- Stir in the lime juice and serve.