Ingredients:

• 1 Kg – Chicken cut into medium size pieces
• 5 – Dry Red Chillies
• 1 tbsp – Coriander seeds
• 1 tsp – Jeera
• 1/4 tsp – Methi seeds
• 1/2 tsp – Pepper Corns
• 1/4 tsp – Turmeric
• 1 tsp – Tamarind paste
• 2 – Onions
• 4 – large Garlic Cloves
• 1 cup – Coconut, grated
• Coriander leaves
• Oil
• Salt to taste

Method:

1. Dry roast chillies, coriander seeds, jeera, methi seeds, pepper corns.
2. Add a little oil in a pan and fry 1 onion (diced) till it turns light brown.
3. Grind all these ingredients adding turmeric, tamarind and a little water.
4. Coconut masala: Fry together coconut, jeera, garlic in little oil, Grind it and keep it aside.
5. Add 2 tbsp oil in a sauce pan.
6. Add 1 chopped onion and saute it till it gets pinkish.
7. Add chicken, red masala and salt.
8. Cook till the chicken is properly soft.
9. Add coconut masala and water (if necessary) and cook for 10 minutes on low flame.
10. Garnish with coriander leaves. Consistency of the gravy can be adjusted.

Recipe courtesy of Archana