• 1 kg chicken cut into pieces 1 tablespoon garlic-ginger-green chilly paste ½ cup grated coconut 8 cloves 1 inch cinnamon 1 teaspoon aniseeds 1 teaspoon turmeric powder 1 tablespoon coriander seeds 1 jaipatri (nutmeg petals) 8 black pepper corns 6 bedgi chillies (dry red, only colour, no heat peppers) 2 Kashmiri dry red chillies ½ teaspoon jeera 1 star anise 5 onions chopped finely 4 tomatoes ¼ cup chopped coriander leaves 1 tablespoon tamarind Salt to taste

A tasty Chicken preparation grandma used to make and which I cherish. I hope you would love it too.

METHOD:

  1. Apply salt to the chicken and marinate.
  2. Dry roast cinnamon, cloves, aniseeds, coriander/ cilantro seeds, jaipatri (nutmeg leaves), peppercorns, both the types of dry red chillies, jeera, star anise, on a hot tava pan for just about 3 minutes.
  3. Take 2 chopped onions and fry them in oil till brown. Add the grated coconut and fry it till golden. Grind it to a paste with tamarind.
  4. Boil the tomatoes and puree them.
  5. Heat oil in a pan and fry the remaining onions till pinkish. Add the masala paste & fry it till the oil separates.
  6. Now add the tomato puree & fry well.
  7. Add the chicken and fry for 3 minutes.
  8. Add water & chopped coriander leaves & cook till chicken is soft.
  9. Finally add the onion-coconut paste and cook for  10 minutes.
  10. My grandma’s traditional recipe of Chicken is ready to be served.
  11. Can be enjoyed with parathas or rice pulavs.

Grandmas Chicken Masala