Recipe by Nivea Dias Pereira
Ingredients:
700 gms chicken
salt to taste
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tbsp ghee
5-6 cloves
1" cinnamon
salt to taste
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tbsp ghee
5-6 cloves
1" cinnamon
2-3 cardamom pods *(Optional)
12-13 curry leaves
1 1/2" ginger (finely chopped)
3 green chillies (lengthwise slits)
10 cloves garlic (finely chopped)
2 medium onions (thinly sliced)
1 large tomato / 1 tbsp tomato paste
1/2 coconut (grated)
4-5 tsp bafat powder (adjust to taste)
handful coriander leaves (chopped)
Directions:
- Wash and cut chicken.
- Add salt, turmeric, and ginger garlic paste and marinate for 15 minutes.
- Heat a large deep pan on medium flame.
- Add ghee, cardamom, cloves, cinnamon, curry leaves, green chilies, garlic, ginger in a gap of 30 seconds each.
- Then add onions and fry until they turn golden brown.
- Add tomato and fry well.
- Add marinated chicken and salt to taste along with one cup of water and let it boil.
- Simultaneously, fry the grated coconut in a pan and keep aside.
- After 20 minutes, add the fried coconut, bafat/chilli powder and mix well at medium flame. Cook covered on low flame for five more minutes.
- Garnish with chopped coriander leaves.
- ENJOY!