Chiken Dry Recipe

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.