Take a blender and add half the onion, green chilli, grated coconut, red chillies, garlic, ginger, cinnamon, cloves, cardamom, turmeric, tamarind paste, coriander seeds, cumin seeds, black pepper and mix and make a fine paste.
Then chop the remaining onion.
Heat oil in a pan, add fenugreek seeds, then the chopped onions.
Saute till the onions turn golden brown.
Now add the paste and saute till an aroma begins to rise.
Now put in the chicken pieces and pour water according to the thickness desired.
Let it boil and then add salt to taste.
Stir well and cook covered till the chicken is tender.
Garnish with fresh coriander leaves and serve hot.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.