Producer: Priyanka Das Editor: Sujata Singh
500 grams chicken, cut into pieces 1 tbsp ginger garlic paste 1 tsp Kashmiri red chilli powder 1/2 tsp turmeric powder Juice from 1 lemon 1/2 tsp salt Ingredients for the curry 2 tbsp oil 2 small bay leaf 1 big onion, finely chopped 1 medium tomato, chopped
1 tsp oil 1 tsp black peppercorns 2-3 cloves 1 black cardamom 1 mace 1/2 inch cinnamon stick 2 tbsp coriander seeds 1 tsp cumin seeds 2 tsp fennel seeds 1/2 tsp fenugreek seeds 4-5 Kashmiri dry red chillies 1 big onion, sliced 4-5 cloves garlic, chopped 1/4 cup desiccated coconut 1 tbsp sesame seeds 1/4 cup water
In a bowl, add all the ingredients mentioned for marination and mix well. Once done, keep it aside for 30 minutes.
Now, for the freshly ground masala. Heat oil in a pan. Add pepper, cloves, black cardamom, mace, cinnamon stick, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds and Kashmiri dry red chillies. Roast it well.
Add onion, garlic, desiccated coconut, sesame seeds and cook until the onions are slightly browned. Once done, switch it off and let it cool down.
Add the ingredients into a grinder jar with water and blend to a smooth paste.
Heat oil in a pan. Add bay leaf and onions and cook until the onions are browned. Add tomato and cook until they are mushy.
Add the ground paste, 1/4 cup water and cook until it leaves oil.
Add the marinated chicken, mix well, cover and cook until chicken is done. Enjoy with roti, paratha or rice.