Ingredients
Chicken- 1lb
Onion- 1 large diced
Tomato- 1 large diced
Ginger garlic paste-1tbsp
Chili powder- 1tsp
Turmeric powder- 1tsp
Salt- as needed
Lemon juice- 1 tsp
To grind
Poppy seeds- 1tbsp (soak in warm water for 15 minutes)
Cinnamon- 1"
Cloves- 3
Fennel seeds- 1tbsp
Green chilies-6
Curry leaves- 10
Coriander leaves- 1/2 cup
Mint leaves- 1/2 cup
Coconut- 1/4 cup grated
Method
- Cut chicken into small pieces and marinate with chili powder, turmeric powder, salt and ginger garlic paste for 30 minutes.
- In a pan heat 1 tbsp of oil and saute the ingredients in the order listed under "to grind" until the mint leaves are wilted and coconut is well roasted.Transfer the ingredients to a blender with 1/2 cup of water and grind into a smooth paste.
- In a large pan, add oil and saute the onion and tomato until soft. Add the marinated chicken pieces and cook for 5 minutes.
- Add the ground paste to the pan and mix well with the chicken. Close with a lid and cook until chicken is no longer pink, preferably for 25 minutes. Add water if necessary for desired consistency.
- Check the gravy for salt and add if needed. Add lemon juice and remove from heat.
- Mix well and serve with rice or rotis.