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
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.