Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Chicken | Cut and wash./Fry |
| 5 | Tablespoon | Coconut Desiccated | Grind |
| 10 | Medium | Chillies Red Dry | Grind |
| 1 | 200 g | Onion | Grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | Grind |
| Half | Inch | Turmeric/Haldi | Grind |
| 1 | Ball | Tamarind | Grind |
| 8 | Nos | Pepper Corns | Grind |
| 8 | Nos | Cloves (spice) | Grind |
| 2 | Sticks | Cinnamon | Grind |
| 4 | Maund | Cardamoms | Grind |
| 1 | Tablespoon | Rice, Raw | Roast and Grind |
| 2 | Salt-Spoon | Salt | Add to boiling meat. |
| 2 | Tablespoon | Ginger Garlic Paste | To Marinate meat |
| 2 | Tablespoon | Cooking Oil | For frying |
| 2 | 200 g | Onions | Slice and fry |
Method
Cut and wash the chicken. Grind all the masala with the tamarind. Marinate the chicken pieces in ginger garlic paste for half an hour.
In a cooking vessel roast the sliced onions and then add some oil and continue frying till brown. Add the marinated chicken pieces and fry. Add the ground masala and fry well till the onion smell goes away, stirring on and off.
Add water into the mixer, wash all the masala and put it in the meat and simmer. Taste and add vinegar if more sour taste is needed. Add salt to taste.
Boil potatoes and peel and cut in slices, and put them in the cooked meat - optional.
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