Ingredients:
For marinating:
- Skinned chicken : 1 kg
- Lemon juice : 1 Tbsp
- Chilly pdr : Tsp
- Salt : 1 Tsp
For roasting :
- White poppy seeds : 1½ Tsp
- Fennel seeds : 1 Tsp
- Coriander seeds : 2 Tsp
- Cumin seeds : 1½ Tsp
- Cloves : 5 nos
- Dry red chilly : 10 to 12 nos
- Whole green cardamom : 4 nos
- Grated coconut : ½ cup
- Water : ¼ cup
For the sauce:
- Vegetable oil : 4 Tbsp
- Shallots : ½ cup
- Cinnamon : 2" stick
- Star anise : 2
- Grated ginger : 2 Tbsp
- Grated garlic : 2 Tbsp
- Chilly pdr : 1½ Tsp
- Turmeric pdr : 1½ Tsp
- Chopped tomato : 1 cup
- Thai green chilly : 3 to 5 nos
- Lemon juice : 1 Tbsp
- Grated coconut for garnish
- Cilantro for garnish
- Curry leaves
- Salt
Marinate the chicken pieces with lemon juice, salt and chilly pdr for 20 mins. In a kadai or pan, roast all the ingredients except coconut for 2 mins. Then add the grated coconut and roast it until it changed to light brown colour. Remove it from fire and cool it. Grind it using ¼ cup of water. Heat oil in a heavy bottomed vessel and saute the shallots till it turns transluscent. Then add the cinnamon and star anise. Continue sauting for 20 secs. Then put the grated ginger, garlic, curry leaves, grounded masala, turmeric pdr and chilly pdr. Stir it in low heat for 2 mins. Add the chopped tomato into it and cook it for 15 to 20 mins. When the oil starts to separate, add the marinated chicken along with green chilly and required amount of salt. Combine all the ingredients and cook it in high flame for a few mins. Then cover and cook it for 12 to 15 mins in low flame. When it is fully cooked, remove it from fire and pour the lemon juice. Keep it aside for few mins. Garnish it with cilantro and grated coconut.
[Recipe Courtesy: SinfullySpicy.com]