Halwai September 15, 2020

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:

  1. Grind coconut, dried red chillies, cumin, fenugreek, coriander, cinnamon, nutmeg and cashew nuts to a smooth paste.
  2. Heat ghee or oil in a kadai and add onion and fry till it turns golden brown.
  3. Add ginger garlic paste and fry till fragrant.
  4. Add the ground paste and fry till the oil separates.
  5. Add coconut milk, tomato puree and 1 cup of water.
  6. Add chicken, salt and sugar.
  7. Cover and simmer till the chicken is cooked and the gravy is creamy.
  8. Stir in the lime juice and serve.