Ingredients:

• 1 kg – chicken, cleaned, washed and cut into pieces
• 1.5 tsp – salt
• 1/2 tsp – Turmeric powder
• 30 g – (2 tbsp) – Coriander seeds
• 1 tbsp – Poppy Seeds
• 3 cm piece ginger, crushed
• 10 flakes – garlic, crushed
• 1 tbsp (3 tsp) – chilli powder
• 1 tsp – cumin (jeera) seeds
• 10 – cloves, ground to a paste
• 5 cm piece Cinnamon
• 2 tbsp – oil
• 100 g – onions, sliced
• 1 tsp – thick Tamarind paste
• 75 g (5 tbsp)- coconut, ground to a paste

Method:

1. Clean and cut the chicken into 12 pieces.
2. Wash and keep aside.
3. Sprinkle salt and turmeric powder over the chicken and mix well.
4. Dry roast the coriander seeds till they turn golden brown in a kadai.
5. Add poppy seeds to the roasting coriander.
6. Add the roughly crushed ginger and garlic to the coriander seeds. Toss for a minute.
7. Remove from fire, with all the remaining spices. Make a fine paste of masala.
8. Heat oil in a kadai. Saute onion till light brown.
9. Add the ground masala paste to the hot oil. Stir well.
10. Add the marinated chicken and cook for 10 minutes, stirring frequently.
11. Add tamarind paste.
12. Cook the chicken till done, sprinkling water as and when required.
13. Stir in the coconut paste to form a thickened gravy.
14. Check the seasoning.
15. Remove from heat and serve hot with rice/nullu puttu (string hoppers).
16. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya