Serves 1
Directions
- 1Marinate the chicken with lime juice, turmeric powder, and salt for 30 minutes.
- 2In a pan, add sesame oil and then add dhania, sauf, dalchini, black and green elaichi, star, cloves, jeera.
- 3Saute the spices for 1-2 minutes until color changes.
- 4Add bay leaves, dry red chillies and saute for a second.
- 5Add black stone flower and saute for a second. Remove from the pan.
- 6In the same pan, add grated coconut and cook until dark golden brown. Remove from the pan.
- 7Transfer the sauteed spices and grated coconut to a mixer jar. Add tamarind, one medium size ginger and water. Grind to a fine paste.
- 8In a pan, add sesame oil, then add lens size cut onions and cook until light golden brown.
- 9Add marinated chicken and cook for 5 minutes.
- 10Add the ground masala paste and mix well.
- 11Add salt as per taste, cover the pan with a lid, and cook for about 20 minutes.
- 12In a tadka pan, add sesame oil. Once hot, add curry leaves, fenugreek seeds, black pepper powder and red chilli powder.
- 13Transfer the tadka to the chicken and mix well.
- 14Garnish with coriander leaves and grated coconut. Serve with rice, roti, or chapati.
Ingredients
- 1 kg chicken
- 0.5 tsp turmeric powder
- as per taste salt
- 1 lime juice
- black stone flower
- sabut dhaniya
- sauf
- 2 bay leaves
- 4 red dry chillies
- tamarind
- grated coconut
- jeera
- human stick
- 8 pieces garlic
- 1 medium size ginger
- black pepper corn
- black ilaichi
- star
- green ilaichi
- cloves
- lens size onion
- 4 tbsp sesame oil
- curry leaves
- pinch fenugreek seeds
- 0.5 tsp black pepper powder
- 0.5 tsp red chilli powder
Equipment
bowllemon squeezerpanspoonplatesmixer jar
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