Ingredients

• 1 kg - chicken
• 3 - onions
• 2 - tomatoes
• 1/2 tsp - cumin
• 1/2 tsp - mustard seeds
• 8 - cloves
• 3 - black cardamom
• 5 - black pepper
• 1 tsp - Bengal gram
• 1/2 tsp - poppy seed
• 1/2 - grated coconut
• 1/2 tsp - bay leaf
• 5 cloves - garlic
• 1 inch piece - ginger
• 1 tsp - red chilli powder
• A pinch - turmeric powder
• 80 g - coriander sprigs
• 4 - green chillies

How to Make Chicken Masala with coconut

• Clean and wash chicken pieces and make slits in the leg piece and chicken breast so that spices are absorbed.
• To make paste:
• Heat 2 onion slices in a kadhai till it turns pink and keep it aside for later use.
• Fry poppy seeds, coconut and channa dal separately. Keep aside.
• Keep 1 full tomato directly over moderate flame till its outer layer turns dark.
• Grind fried onion, tomato (peeling off the external layer of tomato), fried channa dal, poppy seed, coconut and sliced garlic, ginger, a bunch coriander leaf, 4 green chilli in the mixer. Blend till it is a homogeneous paste.
• Take 2 to 3 tbsps of oil in a kadai and add mustard seeds, cumin, cloves, cardamom, black pepper, tej patta and add 1 sliced onion.
• Fry till the onion turns light brown, add the paste from mixer jar to kadhai.
• Now stir the mixture in the kadhai for about 7-8 mins and over a moderate flame.
• Add red chilli powder and turmeric powder and stir till it is fully cooked.
• Place chicken pieces in mixture in kadhai and mix thoroughly. Cover the kadhai.
• After 5 mins, add a little water (as required) and again cook covered till the chicken is fully cooked (about 15-20 min). Serve