1.5 kg (3.3 lb) Chicken, skinned, cut into 10 pieces
For the spice paste:
10 Dry red chillies (sookhihi mirch), soaked in hot water for 10 minutes
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
1 1/2 tsp (3 g) Cumin (jeera) seeds
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
10 Black peppercorns (sabut kali mirch)
3 tsp (6 g) Poppy seeds (khus khus)
1/2 cup (60 g) 2 oz Coconut (nariyal), finely grated
3/4 cup (90 g) 3 oz Onions, sliced
1 tsp (2 g) Turmeric (haldi) powder
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/2 tsp (1 g) Clove (laung) powder
1/2 tsp (1 g) Cinnamon (dalchini) powder
1/2 cup (100 g) 3 1/2 g Ghee / Vegetable oil
2 1/2 tsp (15 g) Garlic (lasan) paste
2 1/2 tsp (15 g) Ginger (adrak) paste
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Lemon (nimbu) juice
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
1 1/2 tsp (3 g) Cumin (jeera) seeds
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
10 Black peppercorns (sabut kali mirch)
3 tsp (6 g) Poppy seeds (khus khus)
1/2 cup (60 g) 2 oz Coconut (nariyal), finely grated
3/4 cup (90 g) 3 oz Onions, sliced
1 tsp (2 g) Turmeric (haldi) powder
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/2 tsp (1 g) Clove (laung) powder
1/2 tsp (1 g) Cinnamon (dalchini) powder
1/2 cup (100 g) 3 1/2 g Ghee / Vegetable oil
2 1/2 tsp (15 g) Garlic (lasan) paste
2 1/2 tsp (15 g) Ginger (adrak) paste
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Lemon (nimbu) juice
method
1. Dry roast each ingredient for the spice paste separately until brown. Blend to form a smooth paste, adding water if required.
2. Heat the ghee / oil in a heavy-bottomed pan; when hot, add the spice paste, garlic and ginger pastes. Fry, stirring, until the ghee / oil separates from the masala.
3. Add the chicken pieces and salt. Stir to mix well. Cook until the mixture is dry. Add water and cook covered, until the chicken becomes tender. Add the lemon juice and mix well. The gravy should be thick and dark in
colour.
2. Heat the ghee / oil in a heavy-bottomed pan; when hot, add the spice paste, garlic and ginger pastes. Fry, stirring, until the ghee / oil separates from the masala.
3. Add the chicken pieces and salt. Stir to mix well. Cook until the mixture is dry. Add water and cook covered, until the chicken becomes tender. Add the lemon juice and mix well. The gravy should be thick and dark in
colour.
serving amount
serves: 6 - 8
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