• 1 kg chicken cut into small pieces

  • 2 tbsp coriander seeds

  • ½ tsp cumin seeds

  • ½ tsp peppercorns

  • 1 tsp rice (any)

  • 8 Kashmiri chilis

  • garam masala (cinnamon sticks- 2, cloves 4, star anise- 2-3 petals,

  • ¼ tsp fenugreek (methi) seeds

  • All above dry fry and keep aside. When cold, add ¼ tsp turmeric powder and powder it and keep aside.

  • Additional Ingredients:

  • 1 tbsp ghee

  • 1 onion, medium sized sliced

  • ½ coconut, grated

  • small piece of tamarind



  • In the same pan, add ghee, fry onion, coconut grated and add tamarind (listed in the additional ingredients).
  • Now grind all above (inclu. prepared powder) and don’t grind too fine, as you need to see the onion and coconut in this masala
  • In a vessel, fry ½ onion, and curry leaves. When the onion is translucent, add the chicken. Add salt to taste. When chicken is almost cooked, add the ground masala. Cook another 2 minutes. Garnish with coriander leaves

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