- 1 Kg Chicken (Boneless)
- For the Marinade
- 2 Tsp Turmeric
- 2 Tsp Local Masala Powder/ Red Chilli Powder
- Salt to Taste
- For the Kanda-Khobhra Vatan (Light Brown Paste)
- 2 Onions (Long Slices)
- 4-5 Green Chillies
- 1/2 Dry Coconut (Grated)
- 1 Tsp Sesame Seeds
- 15 Grams Ginger (2 Small Pieces)
- 12-14 Garlic Cloves
- For the Tomato Puree
- 2 Medium Fresh Tomatoes
- 1 Tsp Cumin Seeds
- 2 Bay Leaves
- 2 Pcs Cloves
- 3 Tbsp Ginger-Garlic Paste
- 4 Tbsp Local Masala Powder
- 1 Tbsp Chicken Masala
- Salt to Taste
- Hot Water (as per consistency)
- 4 -5 Tbsp Oil
- Coriander Leaves (For garnish)
Prep: 30 minutes
Cooking: 30 minutes
- For the marination, take the washed chicken in a large bowl. Add turmeric powder, local masala powder/red chilli powder, salt onto the chicken and mix well.
- Cover the bowl and keep it aside to marinate for 30 minutes.
- For the Kanda Kkhobhra Vatan, heat a pan and sautee grated dry coconut until it turns light brown. Transfer the dry coconut on a plate and allow it to cool.
- In the same pan, add sesame seeds and roast till it turns golden brown. Transfer to a plate and allow it to cool.
- Next, add a teaspoon of oil into the pan and heat it. Then add long sliced garlic, ginger, green chillies and onions and cook till the onions turn light brown.
- Transfer the above-browned onion mixture on a plate and allow it to cool. After all the above have been cooled, transfer them to a mixer and grind them to a paste. Check the consistency and add water as required. The paste should be thick and not watery.
- For cooking, add oil into a deep vessel and allow it to heat. After the oil is hot, add cumin seeds, bay leaves, cloves, ginger garlic paste and the marinated chicken.
- Cover with a lid and cook the chicken for 5 minutes. When you notice the chicken releasing some water, add tomato puree and light brown paste.
- Cook until the mixture blends well and the raw smell of the tomatoes go away. Now add the chicken masala powder and local masala powder. Adjust the salt.
- Stir well, cover with a lid and cook for 10 minutes. Check the consistency. If needed, add some hot water but be certain that curry is not too diluted. Cook for another 10 minutes.
- Garnish with coriander leaves and serve with pav or steamed rice or bhakri. Serves 6-8 pax.