- 1 Kg Chicken cut into pieces 4 medium sized onions 3 medium sized chopped tomatoes 8 cloves (lavang) 2 inch cinnamon 1 teaspoon jeera (cumin seeds) 1 tablespoon coriander powder ½ teaspoon methi (fenugreek) seeds 1 teaspoon aniseed (saunf) 8 red bedgi chillies (peppers) 8 black pepper corns 1 star anise ½ Jaiphal (nutmeg) Juice of 1 lemon 2 teaspoon turmeric powder ½ fresh coconut grated 1 teaspoon oil for roasting the spices 2 tablespoon oil 2 cups water Salt to taste 1 tablespoon Ginger-Garlic- Green Chilly paste :- (10 cloves garlic + 1 inch ginger + 2 green chillies - ground to paste)
A simple chicken preparation recipe handed down to me by my aunt Mandakaki, a gourmet cook who served this to us kids with big doses of love. This chicken masala gets a complete look when accompanied with the special French fries peas pulav.
- Marinate the chicken with salt, turmeric powder and lemon juice for at least 1 hour.
- Slice 2 onions and fry them till dark brown. Add grated coconut to it and roast it till light brown and add saunf (aniseed) to it. Grind this mixture to a fine paste.
- Heat a tava/ pan and add 1 teaspoon oil and roast the masala/ spice ingredients – cloves, cinnamon, jeera, coriander seeds, methi seeds, red chillies, black pepper corns, star anise and jaiphal and grind to a paste with just a little water.
- Heat a vessel and fry the remaining 2 chopped onions till brown in 2 tablespoons oil. Add ginger garlic green chilly paste and fry well for 5 minutes.
- Separately place the tomatoes on a naked flame to burn/ char the skin. Peel off the skin and chop the tomatoes finely. Add these tomatoes to the above onion & ginger garlic chilly paste.
- Now add the masala paste and fry it well till it gives an aroma.
- Add the marinated chicken and cook with 2 cups water till tender.
- Finally add the ground coconut paste and salt to taste. Garnish with coriander sprigs.