Ingredients:
- Chicken without skin, cut into 12 pieces ? 800Gms
- Oil โ 4 tablespoons
- Coconut, scraped โ 1 cup
- Garlic โ 4-6 cloves
- Whole dry red chillies, broken โ 4
- Cumin seeds โ 1 teaspoon
- Coriander seeds โ 1 1/2 tablespoons
- Black peppercorns โ 10
- Fennel seeds (saunf) โ 1 teaspoon
- Carom seeds (ajwain) โ 1 teaspoon
- Poppy seeds (khuskhus/) โ 2 tablespoon
- Cloves โ 6
- Cinnamon โ 2 inch stick
- Star anise โ 4
- Turmeric powder โ 1/2 teaspoon
- Onions, chopped โ 2 medium
- Salt to taste
- Tamarind pulp โ 1 tablespoon
- Nutmeg, grated โ 1/4 teaspoon
Method:
- Heat one tablespoon of oil in a pan and lightly brown coconut and transfer into a mixer jar.
- Add garlic cloves.
- Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant.
- Add all to the coconut in the jar. Add turmeric powder and a little water and grind to a smooth paste.
- Heat the remaining oil in a deep pan and saut? onions till well browned.
- Add chicken and saut? on high heat for two to three minutes.
- Add salt and mix.
- Add the masala paste and stir well.
- Add two cups of water and stir.
- Add tamarind pulp and mix.
- Grate some nutmeg (about ? teaspoon) and add.
- When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till the chicken is done.
- Serve hot with boiled red rice, paav bun or with rotis.
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