Ingredients
Onions – 2 nos.
tomatoes – 2 nos.
Ginger garlic paste – 2 tbsp
Curd – 1/2 cup
Chicken pieces – 500 gm
Grated Coconut – 1 tbsp
Cinnamon sticks, cloves, cardamom – 2 nos (each)
For masala
Dried Red Chillies – 10 nos.
Pepper corns – 1/2 tsp
Green Chillies – 2 nos.
Coriander/Dhania Seeds – 1tbsp
Heat a teaspoon of oil in a small kadai and roast these ingredients, grind and keep aside.
Method
• Mix ginger garlic paste, curd and the above said roasted masala. Apply this paste over the chicken pieces evenly and let the marinade stand for 30 minutes.
• Heat oil in a kadai add Cinnamon sticks, cloves and cardamom. when these splutter add chopped onions and fry till golden brown.
• Add chopped tomatoes and saute till the juices ooze out.
• now add the marinated chicken pieces, mix well with all the ingredients and let it get cooked well.
• When the chicken is cooked well and turns tender, ground the coconut pieces in a mixer and add it to the curry.
• Just let the whole gravy come to a boil and turn off the stove.
• Garnish with coriander leaves and serve hot with Rice or Roti
