Directions
- 1Add coconut oil to a pan.
- 2Add finely chopped onions to the pan.
- 3Give the onions a stir.
- 4Add fresh curry leaves to the pan.
- 5Add green chilies to the pan.
- 6Stir the ingredients in the pan, ensuring the onions are sweated and translucent, not browned.
- 7Add diced chicken thighs to the pan once the onions are translucent.
- 8Add turmeric powder to the chicken.
- 9Add Kashmiri red chili powder to the chicken.
- 10Stir and pan-roast the chicken until it's seared from all sides to lock in the juices.
- 11Add salt to the chicken.
- 12Add a splash of water to the chicken.
- 13In a heavy-bottomed roasting pan, add coriander seeds.
- 14Add fennel seeds to the pan.
- 15Add cumin seeds to the pan.
- 16Add cloves to the pan.
- 17Add cinnamon to the pan.
- 18Add a couple of bay leaves to the pan.
- 19Add green cardamom to the pan.
- 20Add black peppercorns to the pan.
- 21Add fresh curry leaves to the pan.
- 22Add dried red chilies to the pan.
- 23On a very low flame, toast the spices until a nice aroma is released.
- 24Remove the toasted spices from the pan and let them cool down.
- 25Grind the cooled spices to a fine powder.
- 26Add the ground aromatic masala into the chicken.
- 27Stir the chicken well to mix the spices into the sauce.
- 28Bring the sauce to a simmer.
- 29Cover the pan with a lid, set the gas to the lowest setting, and let it simmer for about 5 to 6 minutes.
- 30Add ginger-garlic paste to the chicken.
- 31Give it a stir.
- 32Bring the sauce to a simmer again.
- 33Cover the pan with a lid, put the gas setting to lowest, and let it cook on a low flame for about 5 to 6 minutes.
- 34Uncover the pan after about 6 minutes.
- 35Stir the chicken.
- 36Add freshly chopped coriander leaves to finish off the dish.
- 37Stir to combine the coriander leaves.
Ingredients
- 3 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 3 cloves
- 2 inches cinnamon sticks
- 2 bay leaves
- 5 green cardamom
- 1 tablespoon black peppercorns
- 15 fresh curry leaves
- 2 dried red chillies
- 4 tablespoons coconut/vegetable oil
- 1 medium-sized onion (finely chopped)
- 2 green chillies (sliced and seeds removed)
- 450 g diced chicken thighs
- 2 teaspoons turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- 2 tablespoons fresh ginger and garlic paste
- to taste salt
- as required warm water
- freshly chopped coriander leaves
Equipment
panheavy-bottomed roasting panplatejarblenderlid
Tips
- To avoid browning the onions, sweat them until translucent and cook them with the chicken.
- Pan-roast the chicken until seared from all sides to lock in the juices.
- Toast the spices on a very low flame until you get a nice aroma, being careful not to burn them.
- The spice mix can be ground, stored in a jar, and used for lamb, chicken, or fish curries.
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