Ingredients (Serves 8 – 10)
1. Chicken – 1.5 – 2 kg, cut into small pieces
2. Crushed ginger-garlic – 1.5 – 2 tbsp
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Garam masala powder – 1 tsp
Salt – To taste
3. Coconut oil – 1/4 cup + 2 tbsp
4. Thenga kothu – 1/4 cup
5. Onion – 4 – 5 medium, thinly sliced (Around 4 – 5 cups)
6. Hing /kaya podi – 1 pinch
7. Whole spices – Cardamom – 2, cloves – 3 – 4, cinnamon stick – 1/2 inch, kus kus – 1/4 tsp
8. Turmeric powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Pepper powder – 1/2 tsp
Kashmiri chilly powder – 2.5 – 3 tbsp
Coriander powder – 3 – 3.5 tbsp
9. Tomato – 2 medium-small, sliced
10. Curry leaves – 1 sprig
11. Salt – To taste
Method
1. Marinate chicken pieces with all the ingredients numbered 2 for at least 1 hour.
2. Heat coconut oil in a deep pan. Fry thenga kothu until lightly browned. Next add onion, little salt and hing. Fry until onion turns lightly browned. (Set aside 3/4 cup of the cooked onion. Cool and grind to a paste in the small jar of a mixie.)
3. Add the whole spices and spice powders numbered 8. Cook for a few seconds. Add the chicken pieces and mix well. Add the sliced tomatoes and curry leaves. Cover and cook for a few minutes. Add 1 cup hot water and mix well. Cover and cook for 15 minutes until the chicken is half-done. Open the lid and add the ground onion paste. Again cover and cook for 10 – 15 minutes until the chicken is well-done and the gravy is very thick. Switch off. Serve hot with pulav / chapathis.
ardent follower of your recipes maya! love this one…
Tried it today and it was very yummy! thank you!
You’re welcome! Great to know that it came out well..