Chicken baffat (mild)

Ingredients	For 6 to 8
Chicken	1
Radish	150gms
Lime	½
Turmeric	¼ tsp
Cinnamon	2.5cm (1”) piece
Cloves	2
Garlic	3 flakes
Peppercorns	6 – 8
Poppy seeds	10gms
Peanuts	5gms
Split Bengal gram	5gms
Onion	½
Coconut	½
Vinegar	3 tbsp
Green chillies	2
Ginger	1.25cm ( ½ “) piece
Fat	30gms
Butter	10gms
Small onions	1
Curry leaves	1 spring
Salt	to taste

Clean and joint chicken. Roast lightly the gram and peanuts. Grind to a smooth paste with turmeric, cinnamon, cloves, garlic, peppercorns and poppy seeds using vinegar. Separately boil radish in water with the juice of ½ lime. Heat fat in a pan. Saute sliced ½ onion without discolouring. Add ground spices and saute for 2 – 3 minutes more. Add chicken and sliced ginger and broken green chillies. Continue frying. Add salt and allow the water to come out. Meanwhile make 3 extractions of coconut milk. Add the third extract to chicken and cook slowly till it is nearly done. Add second extract and simmer till chicken is tender. Add boiled radish. Now add the first extract and more vinegar and salt if desired. Remove. Heat a little butter in a fry pan. Fry one small onion sliced and curry leaves if desired. Pour over curry and serve hot.