IngredientsChicken -1 lb (1/2 kg)Onion – 1 big (cut lengthwise)Tomato -2 (diced or pureed)Ginger garlic paste - 1 tspCoconut grated – 3 TblspChicken masala – 1tspSalt – to tasteOil - 2 tblspMustard seeds - ¼ tspCumin seeds - ¼ tspCurry leaves – 6Dry red chillies - 3Corriander leaves - handful (for garnishing)For MarinationChilly powder - 2 tspPepper powder - 2 tspCoriander/dhania powder - 2 tspTurmeric powder - ¼ tspYogurt(curd)/ lemon juice - 2 tspGinger garlic paste - ¼ tspSalt – ½ tsp
Method1. Wash and cut chicken in small size pieces.2. Take a deep bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least half an hour in the refrigerator.3. Now heat oil in a kadai or deep sauce pan and fry the grated coconut on medium high flame for about 1 minute or until it turns brown and gives out an aroma.4. Let it cool down. After it cools grind it into a fine paste with little water.5. Now take the same kadai, heat some oil, add mustard seeds , cumin seeds, dry chilly and curry leaves and let it splutter.6. Add onions and fry for 2 minutes. Next add the ginger-garlic paste and sauté until the raw smell vanishes.7. Next add the tomato paste and sauté until everything becomes a paste. Add the coconut paste along with salt and chicken masala.8. Now add the marinated chicken and fry it for 2 minutes. Next add required quantity of water. Cover and cook for 15 minutes until the chicken is thoroughly cooked.9. Garnish with coriander leaves and split chillies.
