Ingredients:
- Chicken: 1 kg (washed, cut into bite sized pieces)
- Yogurt: 1/2 cup (curd)
- Lemon juice: 1/4 lemon
- Turmeric powder: 1/4 tsp
- Coriander powder: 1 tbsp
- Cumin powder: 1/4 tsp
- Red Chili Powder: 1 1/2 tsp
- Poppy seeds: 1 tbsp (soak in little milk and make paste)
- Red Onion: 2 (large, finely chopped)
- Garam masala powder: 1 cardamom, 1/2 ” cinnamon and 5 cloves finely ground
- Star anise: 1
- Cinnamon: 1″
- Thick coconut milk: 3/4 cup
- Coriander leaves: 2 tbsps (finely chopped for garnish)
- salt to taste
- Oil: 2 tbsps
Make the following a paste:
- Green chilies: 3
- Ginger: 1 1/2″ piece
- Garlic: 6 cloves
Steps of Preparation:
- Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
- Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
- Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
- Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
- Finally add garam masala powder, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
- Serve hot with white steamed rice, coconut rice or rotis.