- 1 kg chicken
- 1 large onion chopped
- 3 medium sized tomatoes
- 1 large sprig or 10-12 curry leaves (karipatta)
- juice of 1 lime
- 1 tbsp chopped coriander (for garnish)
- salt to taste
- 3 tbsp oil for frying
For the masala
- 6-8 long dry red chillies (I used Bedgi) * see notes
- 2 tsp poppy seeds (khus khus)
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 cloves
- 1 inch piece cinnamon
- 3 green cardamoms
- 1/2 star anise (chakri phool)
- 1 tsp fennel seeds (saunf)
- 1 cup or 1/2 a grated coconut
- 2 inches ginger
- 6 garlic flakes
- 2-3 tsp oil for roasting
- 1/4 tsp red chilli powder (you may skip this) * see notes
- 1/2 tsp turmeric powder
1. Clean the chicken and cut it into medium size pieces. Wash and drain on a colander.
2. Heat some oil in a a skillet/tawa and roast the long dry red chillies, poppy seeds, coriander and cumin seeds, green cardamoms, cloves, cinnamon, fennel, star anise and grated coconut and grind to a coarse paste along with ginger & garlic.
3. Heat oil in a large wok/kadhai and fry the onions till golden. Toss in the curry leaves and fry for a few seconds and then add the ground paste and saute for some time. Add the chopped tomatoes, red chilli powder and the turmeric powder and fry for a couple of minutes
4. Add the chicken pieces, mix well and cook for 5 minutes on a medium high flame. Add salt to taste and 1 cup water, lime juice. Cover & cook till done. If you want more gravy add a little extra water to achieve the desired consistency.
5. Garnish with chopped coriander and serve hot with rice or chapathis
You may use 6 red chillies and skip the the chilli powder if your tolerance to spice is low. You can also use Kashmiri chillies if you don’t have the Bedgi variety and add the red chilli powder.
The original recipe asks for 1 tsp chilli powder which increases the spice level of this dish