Chicken (skinned and cut
into pieces) - 1 kg
Garlic cloves - 12 flakes
Cardamoms (peeled) - 8
Red chillies - 3
Red chillies (cut into pieces) - 3 Nos.
Onions (chopped finely) - 2 medium sized
Copra (grated) - 1/2
Ginger - 7 cm piece
Cinnamon - 6 cm piece
Thick coconut milk - 2 cups
Yoghurt - 1/2 cup
Ghee or oil - 3 tbsp.
Poppy seeds - 1 1/2 tbsp.
Coriander seeds - 1 1/2 tbsp.
Cashewnuts - 1 tbsp.
Raisins - 1 tbsp.
Red chilli seeds - 2 tsp.
Black cumin seeds - 1 1/2 tsp.
Salt to taste
Grind ginger and garlic to a paste. Apply this
paste to the chicken pieces and keep
aside. Grind together dry coconut,
black cumin seeds, poppy seeds, coriander
seeds, red chilli seeds, cardamoms
and 8 cloves, by adding a little water.
Keep this masala paste aside. Heat
1 tbsp. oil in a heavy bottomed pan
and add cinnamon, red chilli pieces,
cashewnuts, raisins and remaining
cloves. Stir fry till cashewnuts turn
golden brown. Add chicken and fry
well. Lower the flame and cover the
pan. Put a little water on the lid
and cook till almost done.
Heat the remaining oil in a large
pan and add onion. Fry till it becomes
translucent. Add masala paste and
stir fry. Add yoghurt and stir for
two minutes. Add the chicken and 2
cups of water, and bring to boil.
Then add coconut milk and stir well.
Boil only once to avoid curdling.
Serve hot with puris.