Ingredients:

• 1 kg – Chicken
• 10 Cloves – Garlic
• 1 cup – Shallots
• 2 – large Onions
• a few Curry leaves
• 4 – Cinnamons
• 4 – Cardamoms
• 4 – Cloves
• 1 tsp – fennel
• 2 tsp – chilli powder
• 3 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1 tbsp – Vinegar
• 1/2 cup – oil
• salt to taste

Method:

1. Clean and cut the chicken into medium-sized pieces. Slice the onions.
2. Heat oil in a thick kadhai. Deep-fry the onions until dark brown along with the curry leaves and keep aside.
3. Grind all the other ingredients.
4. Marinate the chicken with the ground masala, adding salt and keep aside for an hour.
5. Shallow-fry the chicken in oil and arrange it in a cooker.
6. Crush the fried onion and curry leaves over it.
7. Pour 1/4 cup of water and cook for 1 whistle.
8. Allow it to cool naturally.
9. Stir and serve hot.

Recipe courtesy of Rajam Partheeban