Ingredients

• Chicken 1 kg curry cut
• Coconut grated
• Onion – 2 medium cut in 4 pieces
• Onion – 1 medium finely chopped
• Coriander Seeds – 3-4 tbsp
• Cumin Seeds – 2 tb sp
• Black Peppercorn – 8-10
• Clove – 3
• Fennel seeds – 2 tsp
• Dry Red Chilli – 10-12
• Tamarind – lemon sized ball
• Oil – 2 tsp
• Ghee – 2 tsp
• Coconut Milk

Directions

1. Marinate chicken with salt, lemon, salt and little red chilli powder. Keep in freeze for at least 30 minutes.
2. In a hot pan, put 1 tsp oil, dry roast coriander seeds, cumin seeds, cloves, peppercorn and fennel seeds. Roast until fragrant….keep it aside and allow to cool….
3. Roast coconut in the same oil until fragrant…..Grind coconut, roasted spices, tamarind and 2 medium sized onion into a smooth paste
4. In a pan, put 2 tsp oil and 2 tsp ghee….add finely chopped onion….saute till golden brown.
5. Add above ground paste and saute till it starts releasing oil.
6. Add marinated chicken.. Saute well and cook covered for 10 minutes so that chicken pieces as coated well with masala and it is now cooked.
7. Add coconut milk, salt to taste and sufficient water so that it has little thick consistency….Boil for 5 minutes.