Ingredients
Chicken thighs - 1.5 Lb
Onion red large -1
tomato - 2 large
Coriander seeds - 5 tbl sp
Red Chillis - 4
Cumin seeds - 1 tea sp
Fennel seeds - 1 tea sp
Coconut flakes - 2 tbl sp
Bay leaf - 1
Cinnamon stick - 1
cloves - 3 pcs
Oil 10 tbl sp
Preparation
Paste preparation
Fry coriander seeds, cumin, fennel and coconut in 5 tbl sp oil to golden brown finally add tomatoes and fry till tomatoes loos shape. cool & grind to paste (add required water)
Stove top cooking
Add 5 tbl sp oil to sautee pan, fry bay leaf, cinnamon and cloves to brown color. Cut the chicken into 1 cm cube pieces and add to this pan Once the reddish color turns white add the ground paste. Simmer in low heat for 30 min (for chicken with bones) or 15 mins (for bone less chicken). When done, oil should be floating on top of the gravy. Garnish with chopped coriander.
