Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Tablespoon | Cooking Oil | heat oil and fry chopped onions till brown |
| 2 | Medium | Onion | Chopped for frying |
| 1 | Kilogram | Chicken | Cut into pieces |
| 1 | Teaspoon | Turmeric Powder | Rub on chicken pieces |
| 3 | Medium | Tomatoes | Finely Chopped |
| 1 | Salt-Spoon | Salt | Add |
| 1 | Teacup | Coconut - Grated /Desiccated | Grind to make a paste |
| 2 | Tablespoon | Coriander(Dhania) | Grind to make a paste |
| 3 | Sticks | Cinnamon (Dalchini) | Grind to make a paste |
| 6 | Nos. | Cloves (Lavang) | Grind to make a paste |
| 3 | Large | Onions | Grind to make a paste |
| 10 | Flakes/Cloves | Garlic (Lason, Losun) | Grind to make a paste |
| 1 | Inch | Ginger (Adhrak) | Grind to make a paste |
| 10 | Nos. | Chillies Red Dry | Grind to make a paste |
| 1 | Handful | Coriander Leaves (Kothmeer) | Chopped for garnishing |
Method
1. In a vessel heat oil and fry chopped onions till brown. Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
2. Add the ground masala and the masala water. Cook the chicken curry until quite dry.
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