Chicken: 1 kg (washed, cut into bite sized pieces)
Yogurt: 1/2 cup (curd)
Lemon juice: 1/4 lemon
Turmeric powder: 1/4 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Red Chili Powder: 1 1/2 tsp
Poppy seeds: 1 tbsp (soak in little milk and make paste)
Red Onion: 2 (large, finely chopped)
Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
Star anise: 1
Cinnamon: 1"
Thick coconut milk: 3/4 cup
Coriander leaves: 2 tbsps (finely chopped for garnish)
salt to taste
Oil: 2 tbsps
Make a paste:
Green chilies: 3
Ginger: 1 1/2" piece
Garlic: 6 cloves
Preparation :
1. Marinate the chicken in yogurt, coriander powder cumin powder turmeric powder lemon juice and half of the griend ginger-garlic-green chili paste for 10 minutes.
2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes.
3. Add the remaining griend ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
4. Add the marinated chicken and cook on high heat for 4 minutes, mixing once in a while.
5. Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 minutes uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
6. Finally add garam masala powder mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes Turn off heat and garnish with fresh coriander leaves.
* Serve hot with white steamed rice, coconut rice, any flavored or rotis.
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