 Ingredients:
Chicken - 1kg.
Poppy seeds - 2 tsps.
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp.
Coriander seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Whole red chillies - 6-8 nos.
Cinnamon - 1" stick
Green cardamom - 3 nos.
Cloves - 2 nos.
Turmeric powder - 1/2 tsp.
Onion large - 1 no.
Ginger chopped - 2 tsps.
Garlic chopped - 2 tsps.
Aniseed 1/2 tsp.
Red chilli powder - 1 tsp.
Tomatoes, medium 3 nos.
Lemon - 1 no.
Curry leaves - 10-12 nos.
Fresh coriander - to garnish
Oil - 1/2 cup
Salt to taste
Method:
Clean the chicken, remove the skin and
cut into 12 pieces. Chop the onions and tomatoes separately. Roast the
whole red chillies, grated coconut, poppy seeds, coriander seeds,
cumin seeds, green cardamom, cloves, cinnamon, aniseed, fennel seeds
in oil and grind to a paste along with ginger and garlic. Heat the oil
in a vessel and fry the onions till golden brown. Then add curry
leaves, the ground paste and sauté for some time. Add the tomatoes,
red chilli powder, turmeric powder and sauté. Add the chicken, mix
well and cook for five minutes. Then add two cups of water and lemon
juice. Cover and cook till the chicken is done. Garnish with coriander
leaves and serve hot with boiled rice or parathas.
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