Ingredients:

• Chicken – 500 g
• Ginger-Garlic paste – 2 tsp
• Onion – 2 medium (finely chopped)
• Curry leaves – 2 Strands
• Coriander -1/2 bunch
• Mint – 1/2 bunch
• Dry Coconut – 1 no.(small one)
• Poppy Seeds – 3 tbsp
• Cashew powder – 1/2 cup
• White Vinegar – 4 tbsp
• Turmeric powder – 2 tsp
• Red Chilli powder – 2 tsp
• Garam Masala – 1/2 tsp
• Salt to taste

Method:

1. Wash chicken pieces with white vinegar and 1 tsp turmeric powder.
2. Marinate chicken for 30 minutes with salt, turmeric, red chilli powder, little oil, ginger garlic paste and garam masala.
3. Cut dry coconut and gently roast it in a pan.
4. Roast the poppy seeds and make a thick paste of coconut and poppy seeds.
5. Heat oil in the pan, add curry leaves and onion.
6. Saute them until mild brown.
7. Add mint and coriander. Saute for 30 seconds.
8. Add marinated chicken and mix until all the water evaporates.
9. Now add the grinded paste and mix well.
10. Cook chicken in low heat.
11. Add cashew powder, water (for gravy) and cook until chicken is done.
12. Serve with rice.

Recipe courtesy of Haritha