special chicken curry

special chicken curry

ingredients:

• chicken on the bone-1 kg
• onion sliced thin-2 big
• tomato chopped-2 medium
• garlic crushed-4-5
• curry leaves-2 sprigs
• salt
• oil-4-5 tbsp
• ghee-1-2 tbsp
• turmeric powder-1/2 tsp
• chopped coriander- 2 tbsp

for masala:

• grated coconut-3 tbsp
• poppy seeds-1 tbsp
• fennel seeds-1 tbsp
• cloves-6
• cardamom-2
• cinnamon- 2 inch
• garlic - 1 bulb
• ginger -2 inch
• chopped coriander leaves- 2tsp
• kashmiri whole red chilies-6
• water

procedure:

marinate chicken with salt and turmeric

grind the masala ingredients to a smooth paste

heat up a heavy bottom kadahi. add oil   ,now add sliced onions fry until golden then add the chopped tomatoes and ghee add very little salt and cook until soft .next add the marinated chicken mix well ,close lid and cook for 5-6 mins,the chicken meat turns white in color now add the ground masala (you can add very little water to rinse of the masala from the mixer,don't add too much).give the chicken a good mix ,close lid and cook until the oil seperates on sides,it will take around 20 minutes or so .you can now add water accordingly ,for chapathi's 1/2 a cup would do ,for rice add a cup or more water ,cook for another 8-10 minutes  .take off the heat.now heat oil 2 tbsp add crushed garlic and curry leaves,as the garlic turns golden add the tadka to the curry and close lid .serve with chapathi or rice or even bread

tip: when oil seperate on top that means the gravy is fully cooked with no rawness of spices and gravy has more flavour . and also the chicken has more flavour. when we add to much of water immediately you see a froth on top while boiling  ,that gives a raw smell and i feel that the gravy doesn't taste as good and the chicken pieces are not very flavourful