|1 tsp||Turmerc powder|
|2 T||Pepper powder|
|2 T||Red chilli powder|
|8 no||Small onion|
|2 tsp||Ginger garlic paste|
|¼ tsp||Fennel seed (perumjeeragam)|
|1 inch||Cinnamon stick (small)|
|2 no||Cardomen (green)|
|1 T||Corrainder leaves(chopped)|
|2 tsp||Mint leaves (chopped)|
|¼ cup||Coconut – grated and ground|
|Salt to taste (quantity differs as per requirement)|
|3 tsp||Lemon juice|
Cut chicken into pieces and wash it thoroughly, using turmeric.
keep it aside to drain water.
Take a bowl.Mix pepper powder, turmeric power and salt with little water to make a paste .
Add chicken pieces and mix well with the paste.And keep it for 10 minutes.
Heat 2tsp ghee and 3tsp oil together in a frying pan or kadai and fry chopped onion till turns brown and add chicken fry till chicken turns brown.
Grind small onions, Jeera, Turmeric and red chilli powder, garlic and ginger paste, coriander leaves and pudina leaves .
Mix it with fried chicken.
Heat 2 tbsp of oil ,Add cardamom, cloves and cinnamon splutter .Mix all the ingredients together , add it to the masala and cook for 15 minutes in low flame till oil separates.
Add ground coconut and close the lid and cook again for 10 minutes in low flame.
When the gravy becomes thick add 3 teaspoon of lemon juice or vinegar.
Serve hot with parottas and rice. with fried chicken.