Cooking time: 1 hr
2 tbsp cooking oil (canola or coconut oil works best)
½ onion, large size, sliced
¼ cup coriander seeds (dhane)
4-5 cloves (lavang)
1 tsp black pepper powder (miri)
½ inch cinnamon stick (dalchini)
1 start anise (chakr phool)
1 tsp poppy seeds (khus khus)
1 cup coconut, freshly grated
1 clove of garlic (lasun)
½ inch piece of ginger (ala)
1 kg chicken, skinless
1 tbsp cooking oil (canola or coconut oil works best)
2 onions, medium sized, chopped
1 tbsp ghee (clarified butter)
2 bay leaves (tamalpatra), medium
3 potatoes, medium sized, each cut into 4 cubes
1 tomato, medium sized, chopped
½ tsp turmeric powder (haldi)
½ tsp red chili powder (mirchi), or adjust as per spice tolerance
½ tsp garam masala
1½ tsp salt, or adjust as per taste
½ tbsp cilantro (coriander leaves / kothambir) (optional)
1. In a medium sized pan, heat 1 tbsp oil. Add sliced onion and fry on medium heat until onions soften and turn brown. Add it to a mixer-grinder container and keep aside.
2. Heat 1 tbsp oil in the same pan on medium heat. Add coriander seeds, cloves, pepper powder, cinnamon, star anise and poppy seeds together and roast until browned. Add grated coconut to the mix and roast until it turns brown. Turn off heat and add everything to the mixer-grinder container with browned onions.
3. Add garlic and ginger to the mixer-grinder container. Keep the container aside to cool down.
4. Once the coconut mixture and onions cool down, grind it into a fine paste by adding little warm water.
1. Cut chicken into medium sized pieces. Apply half of the coconut-onion masala to the chicken. Then add ½ tsp salt, turmeric powder and red chili powder. Mix everything together and keep aside.
2. In a pressure cooker, heat oil and butter. Add bay leaves and saute it for 30 sec. Then add chopped onions and saute on medium heat until they soften.
3. Add potatoes to the cooker and cook for 3 mins.
4. Add chopped tomato to the mixture. Mix well and cook for a minute.
5. Add the remaining half of the coconut-onion masala to the cooker. Saute for 3 mins and then add the marinated chicken to it. Add salt and garam masala. Mix everything together and add 2 cups of water.
6. Gently mix and pressure cook until 3 whistles.
7. Garnish with cilantro. (optional)
Serve hot with lemon and (onion, salt and coriander) salad on side. Enjoy it with steamed rice or roti or Neer Dosa.