Ingredients
1 kg Chicken – washed and cut into medium-sized pieces
2 Onions – finely chopped
1 tbsp Ginger garlic paste
2 Green chillies slit half way
1 cup Tomato puree
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 tbsp Coriander powder
1/4 tsp Cumin powder
1 cup Coconut milk
1 Cinnamon
1 Green cardamom
1 tsp Garam masala powder
4 cloves finely ground
Curry leaves
Salt to taste
2 tbsp Oil
Dry roast & ground into a paste
5-6 Dry red chillies
1 tbsp Poppy seeds
50-75 gm Peanuts
1 tbsp White Sesame Seeds
Method
Heat oil in a cooking vessel; add the onions and sauté till pink.
Add the green chillies, ginger-garlic paste and sauté for 4 minutes on medium flame.
Add the cleaned chicken pieces and cook on high heat for 5-6 minutes, mixing once in a while.
Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt, mix well.
Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 minutes.
Add half a cup of water and cook covered for 20-25 minutes or till the chicken is cooked.
Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
Finally add the garam masala powder, mix well. Turn off heat.
Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice or roti.
