Why recepie famous for?
One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises
Ingredients
Chicken cut into 8 pieces on the bone 750 gramsOil 3 tablespoons
Bay leaf 1
Cinnamon 1 inches
Black cardamom 1
Green cardamoms 2-3
Cloves 4-5
Black peppercorns 6-8
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 15-20
Turmeric powder 1/2 teaspoon
Medium onion chopped 1
Sesame seeds (til) 1 tablespoon
Roasted peanuts 2 tablespoons
Dried red chillies 4-5
Poppy seeds (khuskhus) soaked 1 tablespoon
Ginger-garlic paste 1 tablespoon
Salt to taste
Coriander powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Coconut milk 2 cups
Tamarind paste 1 tablespoon
Fresh coriander sprig to garnish
Instructions
MethodStep 1
Heat oil in a deep non-stick pan, add bay leaf, cinnamon, black cardamom, green cardamoms, cloves and black peppercorns and saute.
Step 2
Add asafoetida, mustard seeds, curry leaves and ¼ tsp turmeric powder and let the seeds splutter. Add onion and saute till fragrant.
Step 3
Put sesame seeds, peanuts, dried red chillies, and poppy seeds in a mixer jar and grind with a little water to a fine paste.
Step 4
Add ginger-garlic paste to the pan and saute for 1 minute. Add chicken and mix and sauté on high heat for 2-3 minutes. Add salt and 1 cup water and mix. Cover and cook for 2-3 minutes.
Step 5
Add coriander powder, red chilli powder and ¼ tsp turmeric powder and mix. Add the ground masala and mix. Cover and cook for 2-3 minutes.
Step 6
Add coconut milk and mix well. Add tamarind paste and mix well. Cover and simmer for 3-4 minutes or till the chicken is fully cooked.
Step 7
Transfer into a serving bowl, garnish with a fresh coriander sprig and serve hot.
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