Ingredients:
- Chicken - 700 gms
For the Masala:
- Sliced Onion - 1 big
- Salt - 1 tsp
- Ginger-garlic paste - 1 tbsp
- Tomatoes - 2 medium nos.
- Turmeric powder - 1 tsp
- Grated coconut - 1/2 cup
- Chilli powder - 2 tbsp
- Coriander powder - 2&1/2 tbsp
- Oil - 3 tbsp
Remaining Ingredients:
- Oil - 3 tbsp
- Crushed pepper - 15 to 25
- Fennel Seeds - 1 tbsp
- Curry Leaves - 2 sticks
- Salt - 1 tbsp
- Chopped Coriander leaves - 1/2 cup
Preparation:
For the Masala:
- Heat oil.
- Add sliced onion and fry till translucent. Add some salt.
- Add ginger-garlic paste and fry.
- Add the sliced tomatoes and mix well.
- Add turmeric powder.
- Add grated coconut.
- Add chilli powder, coriander powder and mix.
- Cover the vessel with a lid and cook until it becomes soft.
- Remove from flame and grind into a paste using a mixer grinder.
For the chicken:
- Heat oil in a kadhai.
- Add fennel seeds to it.
- Add the curry leaves.
- Add the chicken pieces into this and mix.
- Add required quantity of salt and mix.
- Add one portion of the crushed pepper and mix.
- Add the ground masala and cover and cook the chicken till it is done. Stir occasionally.
- Once cooked, add the remaining crushed pepper and mix.
- Add the chopped coriander leaves as garnish.
- Remove from flame and serve with rice/roti/chapatti.