Fry red chillies, coriander seeds, 1/2 tsp cumin seeds, methi seeds, ajwain and peppercorns in a little ghee, then grind them along with 4 garlic flakes, turmeric powder and tamarind paste to a fine paste. Remove the masala and keep aside.
Then grind grated coconut, 6 garlic flakes and 1/2 tsp jeera coarsely without water.
Clean and cut chicken.
Heat oil / ghee in a wide kadai or frying pan. Fry sliced onions till golden in colour. Add chicken, finely ground masala, 1/4 cup water and salt to taste.
Cover with a lid and boil till cooked. Add the ground coconut mixture and keep on a low flame till the curry thickens and becomes fragrant.
Heat 1 tsp ghee in a kadai and add 1 tbsp chopped onion. Fry till dark brown and pour the curry over the seasoning. Serve hot with rice / rotis.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.