Ingredients:

• 1 kg – desi Chicken
• 2 whole pods Garlic (burn the Garlic on the gas till brown)
• 1 Onion (burn on the gas till brown)
• 1/2 vati sukha copra (dry coconut)
• 1/2 cup – Coriander leaves
• 1 Ginger
• 2 tbsp – malvani masala
• 1 tbsp – Garam Masala powder
• pinch Turmeric powder
• juice one Lime
• 2 tbsp – Ghee
• 1 Onion (sliced finely)
• 1/2 glass water
• finely chopped Coriander leaves (to garnish)
• salt to taste

Method:

1. Make a smooth paste of garlic, ginger, coriander leaves, lime juice, malvani masala and turmeric powder.
2. Wash and clean the chicken pieces.
3. Marinate the chicken pieces in the paste and keep aside for 20 minutes.
4. Make a wet paste of sukha copra and the burnt onion.
5. In a kadai heat the ghee and add the sliced onions. Fry for 2-3 minutes.
6. Add the marinated chicken pieces, salt and 1.5 glass of water. Give it a boil.
7. When it boils add the onion and copra paste.
8. Add the garam masala powder. Mix well.
9. Cover with a lid having water on it.
10. Cook on a low flame, stirring at regular intervals till the chicken is tender.
11. Garnish with fresh coriander leaves, lemon wedges and sliced onions.

Recipe courtesy of Anita Raheja