Chicken – 750 g , cut into 12 pieces Onion – 1 large ( chopped very finely ) Curry leaves – ¼ cup Tomatoes – 3 ( pureed ) Salt – to taste Chilli powder – ¼ teaspoon Lemon juice – 3 teaspoon Ginger – 3 – inch piece Garlic – 8- 10 flakes Aachi Sunflower Oil – to fry
For the Masala
Finely grated coconut – ¼ cup Coriander seeds – 1 teaspoon Cumin seeds – ½ teaspoon Pepper corns – 2 ½ teaspoon Whole red chillies – 5-6 Green cardamoms -3 Cashew nuts – 20 broken pieces Poppy seeds – 1 tablespoon Cloves – 2-3 Cinnamon – 1- inch stick Aachi Sunflower Oil – 1 tablespoon
Coriander leaves( for garnishing )- 1 teaspoon ( chopped )
To prepare the masala
1, Soak poppy seeds and cashew nuts in warm water for 10 minutes.
2, Heat 1 tablespoon oil in a pan or tawa. Add coconut, sauté dry red chillies , cumin seeds , cloves, cinnamon and green cardamom in oil and stir fry till fragrant. Remove from flame.
3 , Drain poppy seeds and cashews . Grind the roasted masala with the poppy seeds, cashew nuts, ginger and garlic in a mixer with ¼ cup of water to make a smooth paste.
To prepare the main dish
4, Heat oil in a kadai and add the chopped onions. Fry till light brown.
5, Add the pureed tomatoes, salt and chilli powder.
6, Add the chicken and cook for 7- 10 minutes or till almost done.
7, Add the ground coconut paste and curry leaves. Saute for 2 minutes.
8,Add lemon juice and 3 cups of water. Cover and cook till the chicken is tender and the gravy is thick, stirring occasionally in between.
You will need
Onion – 1 large ( chopped very finely )
Curry leaves – ¼ cup
Tomatoes – 3 ( pureed )
Salt – to taste
Chilli powder – ¼ teaspoon
Lemon juice – 3 teaspoon
Ginger – 3 – inch piece
Garlic – 8- 10 flakes
Aachi Sunflower Oil – to fry
Finely grated coconut – ¼ cup
Coriander seeds – 1 teaspoon
Cumin seeds – ½ teaspoon
Pepper corns – 2 ½ teaspoon
Whole red chillies – 5-6
Green cardamoms -3
Cashew nuts – 20 broken pieces
Poppy seeds – 1 tablespoon
Cloves – 2-3
Cinnamon – 1- inch stick
Aachi Sunflower Oil – 1 tablespoon
Coriander leaves( for garnishing )- 1 teaspoon ( chopped )
2, Heat 1 tablespoon oil in a pan or tawa. Add coconut, sauté dry red chillies , cumin seeds , cloves, cinnamon and green cardamom in oil and stir fry till fragrant. Remove from flame.
3 , Drain poppy seeds and cashews . Grind the roasted masala with the poppy seeds, cashew nuts, ginger and garlic in a mixer with ¼ cup of water to make a smooth paste.
To prepare the main dish
5, Add the pureed tomatoes, salt and chilli powder.
6, Add the chicken and cook for 7- 10 minutes or till almost done.
7, Add the ground coconut paste and curry leaves. Saute for 2 minutes.
8,Add lemon juice and 3 cups of water. Cover and cook till the chicken is tender and the gravy is thick, stirring occasionally in between.
9, Serve garnished with coriander leaves .
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