Style
Serves
Rating
Last made
Ingredients
Dry masala - dry roast / cool / powder
Cinnamon sticks - 1 in
Cloves - 2
Cardamom - 2
Anise - 1/2 (no seeds)
Kalpasi (stone flower) - 2
Bay leaves - 1
Curry leaves - 1/2 cup
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Pepper powder - 1/2 tsp
Red chilis - 4-5
Additional ingredients
Chicken - 1 lb (1/2 kg)
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Onion - 1/2 cup onions (1/2 in slices)
Tomatoes - 1/2 cup (diced)
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp
Curds - 1/3 to 1/2 cup
Cashew-poppy paste - 1.5 tbsp
Coconut - 1/4 cup (toast to light brown and grind to paste) _or_
2-3 tbsp coconut milk from can
Method
- Oil. Add ground powder. Fry for a minute and do not allow to burn
- Add Curry leaves and Ginger garlic paste. Fry for a minute or so
- Add onion and fry until brown
- Add tomatoes and fry until mushy
- Add turmeric powder & chili powder. Fry until raw smell is gone
- Add Chicken and fry until water from chicken is cooked off
- Add cashew-poppy paste and cook until raw smell is fone
- Add Curds and cook for 4-5 mins
- 1/4 cup water. Cook for 2 whistles
- Add coconut paste or coconut milk. Add water for desired consistency. Pressure cook for another 1 whistle
Reference
https://www.youtube.com/watch?v=6UQeXLBFR6s
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