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Ingredients:
( Serves : 6)
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1 kg chicken, skinned and cut into pieces
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2 medium sized onions (chopped finely )
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11/2tsp garlic paste
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1tsp ginger paste
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1/2 dry coconut (grated)
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10 cloves
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1-inch piece of Cinnamon
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1 1/2 tbsp black cumin seeds
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3 dried red chilies (cut into pieces)
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11/2 tbsp poppy seeds
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Salt to taste
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11/2tsp red chili seeds
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11/2tsp coriander seeds
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2 cups coconut milk
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1/2 cup plain yogurt / curd (stirred)
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1 tbsp raisins
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1 tbsp cashew nuts
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3 tbsp Ghee / vegetable oil
Preperation :
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Wash the skinned pieces of chicken
properly and apply the ginger-garlic paste on them thoroughly, set aside.
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Grind together dry coconut, black cumin seeds, poppy seeds,
coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little
water and keep aside.
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Heat 1 tbsp oil in a heavy bottomed pan and add cinnamon, red
chili pieces, cashew nuts, raisins and remaining cloves. Stir fry till cashew
nuts turn golden .
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Now add chicken pieces to it and fry well. Lower the flame and
cover the pan. Put a little water on the lid and cook till almost done.
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Heat the remaining oil in a large pan and add onion. Fry till it
becomes translucent.
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Add the grinded paste and stir fry and add curd and stir
for two minutes.
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Add the cooked chicken and 2 cups of water, and bring to boil.
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Add coconut milk and stir well. Boil only once to avoid
curdling.
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Serve hot with Rice, pooris or roti.
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