Ingredients:

• 500 g – Chicken
• 15 Dried red chillies
• 1.5 tbsp (25 g) – Coriander seeds
• 1 tsp – Jeera (cumin seeds)
• 1/2 tsp – Methi seeds
• 1 pinch ajwain (optional)
• 1/2 tsp – peppercorns
• Ghee for frying (or 1 tbsp – oil )
• 10 Garlic flakes
• 1/2 tsp – Turmeric powder
• 1.5 tsp – Tamarind paste
• 50 g (3 tbsp) – coconut, grated
• 1 big onion, finely sliced
• 1.5 tsp – Butter
• 1/4 cup – water
• 1/2 tsp – salt
• For seasoning:
• 1 tsp – Ghee
• 1 tbsp – onion, finely sliced

Method:

1. Fry red chillies, coriander seeds, 1/2 tsp cumin seeds, methi seeds, ajwain and peppercorns in a little ghee, then grind them along with 4 garlic flakes, turmeric powder and tamarind paste to a fine paste. Remove the masala and keep aside.
2. Then grind grated coconut, 6 garlic flakes and 1/2 tsp jeera coarsely without water.
3. Clean and cut chicken.
4. Heat oil / ghee in a wide kadai or frying pan. Fry sliced onions till golden in colour. Add chicken, finely ground masala, 1/4 cup water and salt to taste.
5. Cover with a lid and boil till cooked. Add the ground coconut mixture and keep on a low flame till the curry thickens and becomes fragrant.
6. Heat 1 tsp ghee in a kadai and add 1 tbsp chopped onion. Fry till dark brown and pour the curry over the seasoning. Serve hot with rice / rotis.
7. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya