INGREDIENTS
Chopped Shallot - 1 cup
Chicken - 1 kilogram
Tomato - 2 small chopped finely
Coriander leaf chopped - 2 to 3 table spoons
Green chilli - 2 slit and deseeded
Ginger - 1 small piece crushed
Garlic - 4 to 5 cloves big crushed
Curry leaf - 2 stalks
Bay leaf - 1
Fennel seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 3 to 4 table spoons
To dry roast
Coriander seed - 1 1/2 tablespoons
Dry red chilli - 3 to 4 (change according to taste)\
Cinnamon stick - 1 inch piece
Clove - 4 to 5
Green cardamom - 3
Cumin seeds - 1/2 tablespoon
Pepper corns - 6 to 7
Fennel seeds - 1/2 tablespoon
Cashew - 10
Grated coconut - 1 cup
Method
In a pan dry roast all the ingredients under "to dry roast" till nice aroma comes in a low flame .Spices should not get burned so always keep the flame on low and keep stirring in between.
Once it is 3/4th roasted and spice aroma starts coming add grated coconut. Saute for a minute or two then add to a mixer and grind to a smooth paste using little water.
In a heavy bottom pan heat oil . Add fennel seed, bay leaf , slit green chilly, Curry leaf and saute , Now add crushed ginger garlic paste ,to this add chopped shallots. Fry well once onion is cooked addchicken and roast well. when chicken is half roasted add tomato ,turmeric powder and salt to taste .Fry well . Cook till tomato gets mushy and water that oozed from chicken evaporates .
Now add the ground paste and little water to this( amount of water depends on the thickness of gravy you want) .Mix every thing well . Cover and cook till oil separates from the gravy . Keep stirring in between so that it does not stick to the bottom of pan. Finally add coriander leaves and mix well.
