Ingredients:
For masala paste:
Onion – 1 small, sliced
Dry coconut – ¾ cup
Roasted chana dal – 1 ½ tbsp
Rice – 1 tsp
Laung – 3-4
Black pepper corn – 8-10
Cinnamon stick – 1”
Garlic – 5-6 cloves
Ginger – 1”
For masala paste:
Onion – 1 small, sliced
Dry coconut – ¾ cup
Roasted chana dal – 1 ½ tbsp
Rice – 1 tsp
Laung – 3-4
Black pepper corn – 8-10
Cinnamon stick – 1”
Garlic – 5-6 cloves
Ginger – 1”
Chicken – 1 kgOnion – 1, medium chopped
Bayleaf - 1-2
Ginger – 1”
Garlic – 2-3
Coriander leaves – ¼ cup, chopped
Hing
Turmeric powder – ¼ tsp
Red chili powder – 2-3 tbsp
Garam masala – 1-2 tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Shahjeera – ¼ tsp
Salt
Coriander leaves for garnishing
Cooking Procedure:
Take some oil in a pan and add onion. Fry the onion till brown, and then add laung, black pepper and cinnamon stick. Fry for a minute. .
Then add the roasted chana dal and rice. Roast till the dal and rice turn brown.
Then reduce the flame and add the dry coconut.
Roast till the coconut gets brown.
Remove the pan and keep aside to cool. Transfer the mixture to a blender, add garlic, ginger and grind to a fine paste.
In another pot, heat some oil and add the bayleaf and chopped onion. Sauté the onions till they get light brown. Then add the ginger garlic paste. Fry for a minute, then add the chicken and fry it on high flame for 10 mins, stirring continously. Then reduce the heat and add 1 tbsp of red chili, 1 tbsp garam masala, all of the coriander powder, cumin powder, turmeric powder, hing and shahjeera. Mix everything very well and then add salt. Add boiling water till it covers all the chicken, cover the pot and boil the chicken on medium heat till it get tender. Make sure you add boiling water, it makes nice gravy. It takes about 30-35 mins for chicken to cook.
In the pan in which you roasted the masala, heat some oil. Add the masala paste and fry till the oil starts separating. Then add the remaining red chili powder, garam masala and salt. Fry for 1 min. then add ½ cup of boiling water and continue to cook, stirring continuously. Oil start to separate as the masala gets cooked removing the raw flavor. Then add this masala to the chicken. Add boiling water as required, according to the thickness of the gravy. Let boil for 5-10 mins. Finally add the chopped coriander leaves and serve hot with roti/ chapatti or rice. You can also make mutton/ goat meat curry using the same recipe. This is how my grandmother and mother used to make chicken curry.
In the pan in which you roasted the masala, heat some oil. Add the masala paste and fry till the oil starts separating. Then add the remaining red chili powder, garam masala and salt. Fry for 1 min. then add ½ cup of boiling water and continue to cook, stirring continuously. Oil start to separate as the masala gets cooked removing the raw flavor. Then add this masala to the chicken. Add boiling water as required, according to the thickness of the gravy. Let boil for 5-10 mins. Finally add the chopped coriander leaves and serve hot with roti/ chapatti or rice. You can also make mutton/ goat meat curry using the same recipe. This is how my grandmother and mother used to make chicken curry.
You can make the masala paste ahead of time. To do this fry the masala paste in oil till the oil seperates, add little haldi. Let the paste cool completely and store in freezer. It stays nice in freezer for a month. You can use small container to store, so that you can use one container at a time. When you need the masala paste, remove from refrigerator, microwave it or thaw it, put it in pan add red chili powder, garam masala and the paste is ready to go in gravy.
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