Ingredients:

• Chicken thigh – 4 pieces
• Onion, medium sized – 2
• Tomato, big – 2
• Curry leaves – a few
• Red Chilli powder – 1.5 tsp
• Salt – 1 tsp
• Mustard seeds, Urad Dal and Channa dal – 1/2 tsp each
• To grind: Poppy Seeds – 1.5 tsp
• Clove – 4
• Cinnamon – 1 small piece
• Garlic – 6
• Ginger – 1″ piece

Method:

1. Clean the chicken and cut into medium-sized pieces.
2. Pressure-cook the chicken with water and a little oil. Cook for 2 whistles and keep aside.
3. Grind the poppy seeds, cloves, cinnamon, garlic and ginger into a fine paste.
4. Heat oil in a kadhai. Add mustard seeds, channa dal and urad dal.
5. When the seeds splutter, add curry leaves, onions and fry until brown.
6. Add the finely chopped tomatoes and fry well until the oil separates.
7. Add the boiled chicken with water, chilli powder, salt and the ground paste.
8. Cook until the gravy thickens and the oil separates.

Recipe courtesy of Geetha