- Chicken – 500 gms, cleaned, washed, drained, chopped
- Dry Red Chillies – 5
- Onions – 100 gms, chopped
- Tomatoes – 150 gms, chopped
- Mustard Seeds – 1/2 tsp
- Peppercorns – 1 tsp
- Cumin Seeds – 1 tsp
- Curd – 2 tsp
- Coconut – 3 tsp, grated
- Coriander Seeds – 3 tsp
- Ginger Garlic Paste – 3 tsp
- Oil – 4 tsp
- Cardamom – a small piece
- Cinnamon – 1 or 2
- Clove Powder – a pinch or two
- Fenugreek Seeds – few
- Coconut pieces – few
- Coriander Leaves – few
- Garam Masala Powder as per taste
- Dry roast the dry red chillies, coriander seeds, peppercorns, cumin seeds, mustard seeds, fenugreek seeds, clove powder, cinnamon, cardamom, grated coconut separately till golden.
- Combine and grind them together with a little water to a fine paste.
- Heat little oil in a large pan.
- Saute the onions for a minute or two.
- Add the ginger garlic paste and garam masala powder.
- Stir well.
- Add the tomatoes, salt, ground masala paste, curd and a little water.
- Simmer for a few minutes and add the chicken.
- Stir once or twice until chicken pieces are well coated with the masala.
- Cover the pan with a lid and reduce flame to low.
- Simmer for 20 to 30 minutes.
- Keep stirring from time to time.
- When the gravy turns thick and oil starts to float to the top, remove the pan from the flame.
- Garnish with coriander leaves and chopped coconut pieces.
- Serve with rice.
Note: If you want the gravy to be dry, cook till all moisture has evaporated.
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