Ingredients:

• Chicken – 1 Kg
• Marinade:
• Coriander seeds – 1 tsp
• Cumin seeds – 1 tsp
• Mustard Seeds – 2 tsp
• Turmeric powder – 1 tsp
• Dry Red Chillies – 10
• Coconut grated fresh – 1/3 cup
• Fresh ginger-garlic paste – 1 tbsp
• Oil – 5 tbsp
• Cinnamon – 1 inch
• Cloves – 6
• Onions – 1 cup
• Red paprika – 1 tbsp
• Jaggery – 1/2 tsp
• Water – 1 cup
• Juice – 1 Lemon
• Salt as per taste

Method:

1. Clean, wash and cut the chicken into medium sized pieces.
2. Prick the chicken with fork on all sides.
3. Combine coriander, cumin, mustard, coconut and red chillies and grind to a fine powder.
4. Add turmeric, lime juice and half of the ginger-garlic paste and mix.
5. Then add the chicken, coat each piece well, cover and marinate for 1 hour.
6. Heat oil in a pan or kadai over medium-high flame.
7. Add cloves, cinnamon and onions and fry until light brown.
8. Then add ginger-garlic paste and stir for a second.
9. Add the marinated chicken, reserving the liquid.
10. Cook until the pieces are well seared.
11. Add paprika, jaggery, salt and reserved liquid and bring the contents to boil.
12. Cook until chicken pieces become tender.
13. Serve with plain or ghee rice, pulav, steamed idiappam (Indian rice noodles), naans or parathas.

Recipe courtesy of Naganaresh