Ingredients

• Chicken - 1 kg
• Onion - 150 g, sliced
• Coconut - 1/2, grated
• Oil or Ghee - 2 tbsp
• Salt - to taste
• For masala:
• Dry red chillies - 8 to 10
• Turmeric powder - 1 tsp
• Tamarind - 2 cm ball
• Onion - 1/2 cup, chopped
• Garlic - 1 tsp, chopped
• Coriander seeds - 2 tsp
• Cumin seeds - 2 tsp
• Cloves - 2
• Cinnamon - 2 cm piece
• Mustard seeds - 1/2 tsp
• Black pepper corns - 1/2 tsp

How to Make Kori Kachapu (Masala Chicken Roast)

• Grind all the masala ingredients to a paste.
• Heat oil or ghee and fry sliced onions till brown.
• Add the paste and fry well.
• Add chicken and cook till all the liquid it gives out evaporates.
• Add salt and about 1.5 cup water.
• When the chicken is cooked, continue to boil on high heat till the masala coats the chicken pieces.
• Add coconut and cook for 5 more minutes.
• Serve with rice or chapatti.