This dish is a favourite Sunday dish in our house, a day when we all meet at our native. This is an aromatic tender chicken dish that will entice everyone. Calls for a variety of spice and coconut , infusing the chicken with delightful flavors.
Chicken -1.5 kg
Coconut milk – 1 litre
Big sized onion – 7 numbers
Big sized tomato – 6 numbers
Oil – 1 cup
Elachi/Cardamom – 7 numbers
Cinnamon – 6 one inch pieces
Cloves – 7 numbers
Coriander seeds – 7 tablespoon
Whole Pepper corns – 1 tablespoon
Curry leaves – 2 tablespoon
Fennel seeds – 4 tablespoon
Cumin seeds – 1 tablespoon
Dry red chillies – 15 numbers
Wash and chop the chicken pieces.
Extract milk from coconut and keep it separate.
Dry roast the group 1 ingredients and grind them in mixture grinder to a fine powder.
Finely chop onions, tomatoes.
Grind group 2 ingredients to a fine paste .
If you like the thigh pieces as such, marinate them with appropriate amount of turmeric chili and salt and pressure cook them in coconut milk.
Heat oil in a thick bottom pan, fry onions, a bunch of curry leaves till onion turns translucent. Add chicken pieces along with the fine paste that you have ground earlier with group 2 ingredients till the chicken turns color. Add turmeric, salt, tomatoes until tomatoes are cooked. Add coconut milk and cook till chicken is tender to touch. Add the thigh pieces and finely add the spice powder that you ground from group 1 and let it boil till the raw smell of the masala fades away . Garnish with cilantro, enjoy it with steaming rice.