Serves : 4
Ingredients:
- Chicken – 700 grams cut into medium sized pieces
- For the Marinade, grind together the following with a little water:
- Green Chillies – 8 -10 (alter as per spice tolerance)
- Garlic Flakes – 6
- Ginger – 1″
- Curry leaves – 5
- Tamarind -1 marble sized ball
- Thick Curd – 2 tablespoons
- Coriander seeds – 1 tablespoon
- Cinnamon stick – ½”
- Cardamom – 1
- Cloves – 1
- Salt -1 teaspoon
- For Seasoning:
- Cinnamon stick -1″
- Cardamom – 3
- Cloves – 3
- Curry Leaves – 8-10
- Whole Green chillies slit lengthways – 2
- Onion – 1 sliced lengthways
- Coconut Milk – 2 cups
- Oil – 1 tablespoon
- Salt to taste
Method:
- Grind together the ingredients for the marinade to a fine paste. Marinade the chicken in it for one hour .
- To a deep casserole or kadhai on medium heat add oil followed by sliced onion, fry until pale. Add the rest of the seasoning ingredients and fry until fragrant.
- Tip in the marinated chicken, cook stirring on high heat for about five minutes .
- Turn down the heat to minimum, cover the kadhai with a well fitting lid and continue cooking the chicken until almost done.
- Stir in the coconut milk and finish up by cooking the chicken until well done.
- Serve hot with rotis or parathas.