Categories: Chicken
Ingredients
- Main Ingredients: Chicken Coconut Milk
- Ingredients
- • Chicken: 1 kg (washed, cut into bite sized pieces)
- • Yogurt: 1/2 cup (curd)
- • Lemon juice: 1/4 lemon
- • Turmeric powder: 1/4 tsp
- • Coriander powder: 1 tbsp
- • Cumin powder: 1/4 tsp
- • Red Chili Powder: 1 1/2 tsp
- • Poppy seeds: 1 tbsp (soak in little milk and make paste)
- • Red Onion: 2 (large, finely chopped)
- • Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
- • Star anise: 1
- • Cinnamon: 1"
- • Thick coconut milk: 3/4 cup
- • Coriander leaves: 2 tbsps (finely chopped for garnish)
- • salt to taste
- • Oil: 2 tbsps
- • Make a paste:
- • Green chilies: 3
- • Ginger: 1 1/2" piece
- • Garlic: 6 cloves
Directions
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Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
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Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
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Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
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Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
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Finally add garam masala pwd, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
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Serve hot with white steamed rice, coconut rice, any flavored or rotis.
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Tips
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• You can add 4-5 tbsps coconut paste instead of coconut milk. Add the coconut paste at the time of adding the poppy seeds paste.