1 kg chicken pieces, washed
2 large onions, finely chopped
1 1/2 tbsps ginger garlic paste
1 large tomato, chopped
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 1/2 tbsp lemon juice
salt to taste
2-3 tbsps oil
chopped coriander leaves for garnishing
Dry roast:
1 tsp cumin seeds
1 tsp khus khus
1″ cinnamon
2 cardamoms
5 tbsp grated fresh coconut
8 cashew nuts
Roast: (in 2 tsps oil for 5 mts)
6-8 curry leaves
8-10 shallots
4 green chillis
3 tbsps chopped coriander leaves
15 mint leaves
METHOD
1. Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.
2.Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
3. Add the ground paste and cook over medium heat for 7-8 mts.
4.Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens or leave on if you want it dry. Garnish with chopped coriander leaves. Turn off heat.
5.Serve with pulao, biryani, coconut rice or rotis
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