Ingredients
1 Kg Chicken with bone, curry cuts
2 Tsps Salt
1 Tsp Pepper
1/2 Cup Coriander, finely chopped to garnish
Vegetable Oil, use as instructed
2 tbsps of Sesame seeds, finely ground, keep aside to add at the end
Spice Mixture to Grind
2 Tsps Cumin Seeds
2 Tbsps Sesame Seeds
Few Peppercorns
Few Coriander Seeds
2 Dry Red Chilis
Onion-Tomato Mixture to Grind
2 Onion, chopped
3 Tomatoes, chopped
2 Tbsps Coconut Paste, alternatively use 1/2 Cup Coconut Milk
1 Tbsp Tamarind Paste
1 Tbsp Kashmiri Chili Powder or Paprika
Pinch of Turmeric Powder
5 to 6 Garlic cloves, use whole
Tempering
2 Sprigs of Curry Leaf
1 Tsp Mustard Seeds
1 Tsp Chili Powder
1 Green Chili, slit
Method
In a skillet, add 1 tsp oil and lightly saute the spices listed under Spice Mixture to Grind. Remove within a minute when it's golden and grind to a smooth texture. Keep aside.
In the same skillet, add another tablespoon of oil and fry the ingredients listed under "Onion Tomato Mixture". First add the onions, garlic till they are golden brown. Add tomatoes and fry till mashed completely. Once the water from the tomatoes evaporate, a tsp of oil as required so that the tomato mash doesn't stick to the bottom of the pan. Keep on low to medium flame throughout and keep stirring.
Finally add the coconut to this mixture, the tamarind, chili and turmeric powder and mix well, saute for 5 mins on low flame. Transfer this Onion-Tomato mixture to the mixer and blend to a smooth paste.
Put the same skillet back on heat, add a tbsp of oil and then add the Onion-Tomato mixture, stir on medium flame for 2 mins. Add a 1/4 Cup of water and bring to a boil. Now add the chicken and stir well in this thick gravy. Add the Spice Mixture and stir well. Add salt and pepper and another1 Cup of water. Cover and allow the chicken to cook for 15 mins. Remove the cover and let it cook fully. Check taste, feel free to add salt, paprika, coconut or tamarind at this stage if need be. Depending on whether you like it mild, spicy or tangy.
Add 2 tbsps of finely ground sesame seeds right at the end followed by chopped coriander and stir once again.
Turn the stove off and top with the tempering. Serve with Kori Roti, Akki Otti, Rice, Parotta
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