Ingredients:
1 kg Chicken, cleaned and cut in pieces
Thick milk of 1 coconut
200 gm fresh cream
1 large onion, chopped lenghtwise
1 medium sized tomato, chopped lenghtwise
1 tablespoon ginger paste
1 tablespoon garlic paste
8-10 nos. peppercorn
4-5 nos clove
1-2 bay leaf
1 inch long cinnamon stick
3-4 nos cardamom
3 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoon mixed spice powder
salt to taste
coriander leaves, chopped finely (optional)
Water for cooking
Thick milk of 1 coconut
200 gm fresh cream
1 large onion, chopped lenghtwise
1 medium sized tomato, chopped lenghtwise
1 tablespoon ginger paste
1 tablespoon garlic paste
8-10 nos. peppercorn
4-5 nos clove
1-2 bay leaf
1 inch long cinnamon stick
3-4 nos cardamom
3 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoon mixed spice powder
salt to taste
coriander leaves, chopped finely (optional)
Water for cooking
Preparation:
- Marinate the chicken pieces with half the quantity of each of the
dry powder alongwith ginger and garlic paste.
- Keep aside for 30 mins. Heat oil in a pan. Add the whole spices.
- Saute onion till light brown.
- Then add the chopped tomatoes. Saute the marinated chicken pieces.
- Add very little water and cook covered until chicken is tender.
- Add the coconut milk and fresh cream. Stir lightly. Mix the remaining
dry powders.
- Add salt to taste.
- Garnish with freshly chopped coriander leaves