Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Chicken | wash and cut |
| 0.5 | Nos | Coconuts - fresh. | roast |
| 2 | Teaspoon | Chilly Powder, Red | roast and grind |
| 2 | Teaspoon | Coriander/Dhania | roast and grind |
| 0.5 | Teaspoon | Aniseed (Suwa, Shopa) | rast and grind |
| 1 | units | Cinnamon | roast and grind |
| 5 | units | Cloves (spice) | roast and grind |
| 10 | Nos | Pepper Corns | roast and grind |
| 3 | Flakes/Seeds/Cloves | Garlic | roast and grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | roast and grind |
| 0 | Little | Tamarind | roast and grind |
| 3 | Tablespoon | Cooking Oil | Heat and fry |
| 1 | Inch | Ginger | Slice and fry |
| 2 | Medium | Onions | Slice and fry |
| 4 | Medium | Chillies Green | Slice and fry |
Method
Grind the masala and keep aside.
Cut chicken, remove the skin, and wash the chicken, and marinade it with the ground masala for one hour.
Fry two sliced onions till golden brown, then add the green chillies, and continue frying, till the green chillies change colour.
Add the marinated chicken, to the fried masala, and fry till dark brown. Add more oil if necessary. When fried, add a little hot water and a little salt to taste and continue till the chicken is cooked and dry.
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