Ingredients

1 Kg Chicken

Fresh coconut (Grated)

2 large Onions (Sliced)

1 tsp Caraway Seeds

1 tbsp Poppy Seeds

10 Peppers

10 Cloves

2 Bay Leaves

1 inch Cinnamon

Small Piece Of Nutmeg

15 Dry Red Chillies (Bedgi variety, if available)

2 tbsp Coriander Seeds

10 cloves Garlic

3 tbsp Oil

2 Onion (Finely Chopped)

Method

–           Roast the chillies, coriander seeds and the garlic with a little oil for 2 minutes and once it cools down grind it to a fine paste.

–           Apply this paste to the chicken and marinate for at least half an hour

–           Roast the coconut and onion in the same pan with little oil until light brown in colour.

–           Roast the rest of the spices gently till they release their aroma, cool down to room temperature and grind to a fine paste along with the roasted coconut and onions.

–           Heat oil in a vessel, add the finely chopped onions and sauté till they turn translucent.

–           Add the marinated chicken and fry for 5 minutes until the oils are released.

–           Add the ground coconut-onion paste, and sauté for 3-4 minutes until the chicken, the coconut onion masala and the spices come together.

–           Add 1 litre of water, salt, cover and cook on a slow flame till the chicken is cooked. The consistency of this gravy can be made to your liking.

            Source: NDTV