1 kg Chicken
1 freshly ground Coconut
1 bunch of Coriander leaves
15-20 pods of Garlic
1 inch Ginger
2 big size Onions
3 slit Green chillies
1 small cup of Oil
4-5 spoons of Ghee
Salt to taste
2 tsp Coriander seeds
1 inch stick Cinnamon
8-10 Pepper pods
2 tbsp Sesame seeds
2-3 tbsp Poppy seeds
1 Star anise
1 Stone flower
4-5 strands Red Patri
5-6 tsp Red chilli powder
2 tsp Turmeric powder
Salt to taste
1 Lemon juice
2 Maggie non veg cubes
2 tsp garam masala
- Clean chicken and wash it thoroughly.
- Marinate it with ginger garlic paste, 3 tsp chilli powder, 1 tsp turmeric powder, salt and juice of one lemon.
- Cover it and keep aside.
- Take a ceramic kadai with a lid.
- Pour 2 tbsp oil and keep it on low flame.
- Add to it garlic pods. Fry it for two minutes.
- Add the remaining spices. Fry them for 2-3 minutes and keep them aside.
- Add 1 tsp of oil. Add to it half of the finely chopped onion and fry it for 2-3 minutes until golden brown.
- Add finely chopped coriander leaves and ginger.
- Saute for 2 minutes.
- Add grated coconut and roast till it turns golden brown.Grind together all the ingredients with 1 cup water to make it to a thick paste.
- In the kadai add 3-4 tsp of oil add finely chopped onion.
- Add 4 tsp chilli powder and 1 tsp turmeric powder.
- Add chicken pieces. Put little water and cook till done. Remove it in a vessel.
- In the same kadai add 2-3 tsp of oil.
- Add to it 1 finely chopped onion and saute till soft.
- Add chilli powder and turmeric powder.
- Add finely chopped tomatoes. Saute till done.
- Add ground masalas to it and fry all the ingredients till they leave oil.
- Add to it chicken and required amount of water, mix well and cook thoroughly.
- Add salt as per taste.
- Add 2 Maggie non veg cubes and garam masala.
- Cook thoroughly and garnish with fresh coriander leaves.
- Serve with hot rotis, chappatis, naan, streamed rice and with green salad.
About the Chef
Practicing Advocate and Notary Public in Mapusa, Goa.
Cooking is my passion.
I also like to listen to music and reading.
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