Recipe by Rosy Pinto
Ingredients:
1 kg chicken (cut in medium pieces)
1 medium onion (thinly sliced)
3 medium potatoes (optional)
1 medium tomato (chopped)
2-3 tbsp ghee or oil
salt
1 tsp sugar (optional)
For grinding masala:
2 to 3 medium onions (chopped)
6 green chillies (not very spicy - chopped)
2 dry byadgi chillies (optional) *see notes
15 pepper corns
1" cinnamon bark
5-6 cloves
1 1/2 tsp cumin seeds
2 tsp poppy seeds/khus-khus (optional)
4 big cloves garlic
1" ginger (chopped)
1 bunch/ 1 - 1 1/2 cup coriander leaves (chopped)
marble size Tamarind
1/4 - 1/2 tsp turmeric
1/4 cup of water
Steps:
- Grind all the masala ingredients to make a smooth thick paste using 1/4 cup of water. If needed, add a little more.
- Heat ghee in a vessel and fry onions till golden brown
- Add tomato and fry well
- Add the ground masala and fry well stirring constantly till the colour darkens. Add water in to the mixie jar and pour it in between while frying the ground masala
- Add boiled chicken with potatoes and mix well
- Check for salt and boil till the chicken and potatoes are cooked till tender
- Add 1 tsp sugar, mix and turn off the flame.
- ENJOY!
Notes:
If you are not using red chillies, then you can increase the number of green chillies according to your spice level
Potatoes tend to cook further in hot curry so cook till tender and keep covered.