- Chicken cut into pieces 1 kg
- Medium size sliced onions 4
- Grated dried coconut ½ vati/ cup
- Pepper corns 6
- Cinnamon 1 inch
- Black (big) cardamom 1
- Green(small) cardamom 2
- Cloves 1 tsp
- Saunf/badishep ½ tsp
- Khuskhus ½ tsp
- Dagad phool 1
- Garlic cloves 10
- Green chilli 1
- Coriander leaves ¼ cup
- Ginger 1 inch
- Large tomatoes 2
- Red chilli powder 1 tbsp
- Turmeric powder 1 tsp
- Tamal patra 2
- Cinnamon for tempering 1
When my mother in law was bed ridden, I had a companion to take care of her. She comes from the interior parts of Maharashtra state. She taught me this recipe and I have cherished it as one of the great rustic chicken recipes I have come across.
METHOD:
- Make a paste of garlic, ginger, green chilli and coriander leaves.
- In a pan, heat oil and fry 1 medium onion till brown. Keep the onion on the side of the pan and fry the “garam masala” for 2 minutes. Gram masala = jeera, peppercorns, cinnamon, big elaichi(cinnamon), small elaichi, cloves, saunf, khuskhus, dagad phool.
- Now add the grated coconut and fry till golden on a slow flame.
- Add the tomatoes and fry for 2 minutes.
- Grind all the above to a fine paste.
- Apply turmeric powder and salt to the chicken and marinate it for half an hour.
- In a pan, heat oil and add tamal patra, and add cinnamon. Then add chilli powder and fry for 1 minute. Add the sliced onions and fry till brown.
- Now, Add the ground spice paste and fry it till the oil separates.
- Add the chicken, 2 cups of water and cook till done. Add salt to taste.
- Adjust the water to your requirement of consistency of gravy.