1 big chicken
10-15 red chillies
2 tbsp. Coriander seeds
1 tsp. jeera ,1 tsp. methi seeds
1 tsp. oama (optional) ,6. peppercorns
10-12 flakes garlic
A pinch of. turmeric powder
1 piece tamarind (size of its seed)
1 coconuts, grated
Oil or Ghee for frying
2 big onions, chopped
1 tbsp. Butter
2 cups water
Salt to taste
2 tsp. ghee
1 onion, chopped
Fry the from 2 to 7 in a little ghee, then grind them along with 9, 10 and 11 to a fine paste.
Remove the masala and keep aside.
To the same stone, add grated coconut, garlic flakes, jeera and grind coarsely without water.
Clean and cut the chicken, add finely ground masala, 2 onions chopped, butter, water, salt to taste and boil till cooked.
Add the ground coconut and keep it on a slow fire till it becomes dry.
Keep 2 tbsp. ghee in a karai and add 1 chopped onion.
Fry till dark brown, pour the curry over the seasoning, cover and remove from the fire.