Ingredients:

• 1 – Chicken (cut into pieces)
• 250 g – Yoghurt
• 3 – medium Onion
• 1 tbsp – fresh desiccated Coconut
• 1 tbsp – ginger/ Garlic paste
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• Coriander leaves
• 4 to 5 tbsp – Oil –
• 8 – Almonds
• 1 tbsp – Chironji
• Lemon juice and kewra water
• Salt to taste

Method:

1. Fry the onion in oil. Remove and crush.
2. Dry roast grated coconut, chironji and almonds and grind them to a fine powder.
3. Clean the chicken pieces.
4. In the same oil, put ginger-garlic paste, salt and chicken pieces.
5. Saute for 1-2 minutes.
6. Add turmeric, red chilli powder, the ground masala and saute for a minute.
7. Then add yoghurt, fried crushed onions, garam masala and again saute for 2-3 minutes.
8. Add finely chopped coriander leaves and 1.5 cups of water.
9. Simmer and cook for till the gravy is to the right consistency.
10. Add lemon and a pinch of garam masala powder before serving.
11. Saffron and 1/2 tsp of kewra water can be added on dum.
12. Served with rice or naan.

Recipe courtesy of Farah Fatma