Ingredients Jump to Instructions ↓


  2. 2 tablespoon(s) oil

  3. 2 onions finely chopped

  4. 12 medium pieces (about 800 grams) of chicken

  5. 1/2 teaspoon(s) turmeric powder

  6. 2 cup(s) water

  7. salt to taste

  8. 1 tablespoon(s) tamarind pulp

  9. 1/2 teaspoon(s) equal mix of mace and nutmeg powders For the Paste

  10. 1 cup(s) grated coconut

  11. 10 whole dry red Kashmiri chillies

  12. 4 cloves

  13. 2 cinnamon sticks of

  14. 1 each 2 tablespoon(s) each coriander and poppy seeds (khus khus)

  15. 1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds

  16. 2 star anise (phoolpatri)

  17. 1 tsp garlic paste


  19. 1. Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste.

  20. 2. Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned.

  21. 3. Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides.

  22. 4. Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates

  23. 5. Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender.

  24. TIP:

  25. 6. Traditionally, chicken is cut into comparitively smaller pieces for this recipe.


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