|
Ingredients
|
Quantity
|
|
Chicken
|
1 kg
|
|
Small onions (sliced)
|
115gms
|
|
Garlic (sliced)
|
6 flakes
|
|
Ginger (sliced)
|
2.5 cm (1”) piece
|
|
Cinnamon
|
a small piece
|
|
Tomatoes
|
225gms
|
|
Curry leaves
|
|
|
Salt
|
2 tsp
|
|
Kashmiri chillies
|
2
|
|
Coriander
|
10gms
|
|
Cumin
|
a small piece
|
|
Fennel
|
3gms
|
|
Peppercorns
|
20
|
|
Split Bengal gram
|
10gms
|
|
Turmeric
|
¼ tsp
|
|
Coconut
|
½ (1st
and 2nd extract)
|
|
Lime
|
1
|
|
For tempering:
|
|
|
Clarified butter
|
10gms
|
|
Red onion
|
1
|
|
Curry leaves
|
a few
|
Joint the chicken and simmer gently with the next seven
ingredients for about 10 minutes. Roast red chillies and Bengal gram
separately. Grind together second lot of ingredients to a smooth paste. Add
second extract of coconut milk and ground spices to chicken and cook till
tender. Add first extract of coconut milk and bring to boil. Remove. Add lime
juice and remove. Temper.
