Ingredients
-
- Chicken on the bone cut into 1 inch pieces on the bone 750 grams
- Oil 3 tablespoons
- Fennel seeds (saunf) 1/2 teaspoon
- Black peppercorns 1 teaspoon
- Star anise 2
- Green cardamoms 5
- Cloves 6
- Cinnamon broken 1 inch pie
- Cumin seeds 1 teaspoon
- Coriander seeds 2 teaspoons
- Dried red chillies 3-4
- Curry leaves 16-20
- Garlic cloves 12-14
- Fresh coconut scraped 3/4 cup
- Medium onions finely chopped 2
- Ginger strips 1 tablespoon
- Tomato puree 1/2 cup
- Salt to taste
- Cashewnut paste 1 tablespoon
- Tamarind pulp 1 tablespoon
- Fresh coriander leaves for garnish
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan, add fennel seeds, black peppercorns, star anise, green cardamoms, cloves, cinnamon stick, cumin seeds and coriander seeds. Mix well and sauté till fragrant.
Step 2
Add dried red chillies, curry leaves and garlic cloves. Mix well and sauté till light brown.
Step 3
Add scraped coconut and mix well and sauté for 2-3 minutes. Add half the onions and sauté till golden brown.
Step 4
Cool and transfer the sautéed masala into a blender jar, add sufficient water and blend to a smooth paste. Transfer this paste into a bowl.
Step 5
Heat oil in another non-stick deep-pan and add remaining onions, sauté till translucent. Add ginger strips and sauté till fragrant.
Step 6
Add chicken and sauté till oil separates. Add the prepared paste and mix well.
Step 7
Add tomato puree and salt and mix well.. Cover and cook till chicken is done.
Step 8
Add cashewnut paste and tamarind pulp, mix well. Transfer into a serving bowl.
Step 9
Garnish with coriander and ginger strips. Serve hot.