Thursday, 5 March 2020


Step one

For dry masala


Organic coriander seeds 2 tsp
Cumin Seeds 1 tsp
Pepper 3/4 tsp
Cinnamon  2 inch 3 pcs
Fennel 1 tsp
Poppy seeds 1 tsp
Black cardamom 1 pc


Dry roast all the ingredients above mentioned on low-medium heat until pop up.
Set aside to cool down.
Grind to a fine powder.

Step 2


broiler chicken with leg pieces 1/2 kg
Groundnut oil 2 tbsp
Cinnamon sticks 3 pcs
Star anise 1 pc
Cloves 4 pcs
Fennel 1/2 tsp
Bay leaves 2 pcs
Mace 1/2 pc
Stone Flower, a small piece
Finely chopped shallots one cup
Deseeded green chilly 1 finely chopped  ( your choice)
Grated Ginger 1tbsp
Grated garlic 3/4 tsp
Turmeric 3/4 tsp
Red Chilly Powder 1 tsp
Rock Salt 3/4 tsp
Finely chopped tomatoes 4 pcs
Finely chopped coriander greens a fistful
Butter 1 tbsp
Ground masala powder


Heat Kadai/wok/non-stick pan/copper pan/pressure pan or any heavy-bottomed pan with
2 tbsp Groundnut oil.(on medium heat)
Add cinnamon, star anise, mace, cloves and bay leaves respectively and saute on low-medium heat.
Add fennel seeds to fry.
Add finely chopped shallots, de-seeded and finely chopped green chilly, grated ginger, grated garlic.
Saute until the shallots fried translucent.
Add stone flower.
Add turmeric, red chilly powder
Saute on low flame to retain the colour of turmeric and red chilly powders.
Place the washed chicken gently and saute for a while on medium heat.
Cover and cook for 8 minutes.
Open the lid and turn over the chicken,
Add curry leaves and dry ground masala and mix to combine
Add Salt
Add finely chopped tomato and stir to combine.
Add one cup of water.
Cover and cook for 135 minutes on medium heat.
Open and check if the salt needed.
Add coriander greens.
Stir well and turn over the leg pieces for even cooking.
The water contents reduced to a thick gravy.
Add one tbsp butter and let it sit on medium flame until the butter melts and dissolves.
Turn off the heat.

Ready to serve.

Cooking time 30 minutes
Yield: two servings

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