Prep Time: 15 mins 

Cooking Time: 45 mins 

Serves: 4 

Ingredients: 

• Whole spices

1. Cinnamon stick 1 inch

2. Black peppercorns 10-12 nos.

3. Cloves 4-5 nos.

4. Fenugreek seeds 1 tsp

5. Jeera (cumin seeds) 1 tsp

6. Coriander seeds 2 tbsp

7. Poppy seeds 1 tsp

• Whole Kashmiri red chilli 10-12 nos. 
• Ghee 1 tsp 
• Onion ½ cup (sliced) 
• Garlic cloves 4-5 nos. 
• Fresh coconut 1 cup (grated) 
• Tamarind pulp 1 tbsp 
• Turmeric powder ½ tsp 
• Water as required 
• Ghee 1 tbsp + oil 1 tbsp 
• Onion 3/4th cup (sliced) 
• Garlic 1 tbsp (chopped) 
• Chicken 750 gm (curry cut) 
• Salt to taste 
• Curry leaves 8-10 nos. 

Method:

Heat a pan, dry roast all the whole spices until aroma releases.

Remove it and keep aside to cool.

In the same pan dry roast the red chilli for 4-5 minutes and keep aside to cool down.

In the same pan add ghee, onions and garlic cloves, cook for 4-5 minutes.

In the same pan roast the fresh coconut until light golden, remove from heat and keep aside to cool down to room temperature, divide the coconut in two equal parts.

In a blending jar add the roasted whole spice, roasted whole Kashmiri red chili, cooked onion and garlic, 1 part of roasted coconut, tamarind pulp and turmeric powder. Blend to a fine paste adjust the consistency of the paste by adding water. 

Grind the remaining roasted coconut coarsely and keep aside.

Heat ghee & oil in a kadhai, add onion and garlic and cook until light golden brown.

Add chicken and salt to taste and cook for 4-5 minutes.

Add the masala paste, fresh curry leaves and cook for 4-5 minutes.

Cover & cook for 10-12 minutes or until chicken is cooked, add the coarsely grinded coconut and cook again for 4-5 minutes. 

Serve hot with neer dosa or any roti of your choice.

Elevate the taste just by giving a final tempering of mustard seeds and curry leaves in ghee.