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1 kg. Chicken, cut into pieces
2 tbsp. scraped coconut
2 tbsp. coriander seeds
4 pieces of cinnamon (dalchini)
6 cloves
3 big onions (for grinding)
12 flakes garlic
1″ piece ginger
1 tbsp. saffron powder
12-15 red dry chillies
1 handful coriander leaves
2 onions, cut finely
2-3 tomatoes, chopped
Salt to taste
Ghee for frying


(Serves 4-6)

Fry the scraped coconut till brown in a little ghee, Grind from 2 to 11 to a fine paste without adding water.
The masala should be very fine, remove from stone and wash the stone in 2 cups of water and keep separate.
Keep a vessel on the fire; add 2 tbsp. ghee, onions and fry till brown.
Add the chicken pieces and chopped tomatoes.
Add salt and stir on a low fire for 10 minutes.
Then add the ground masala and the masala water. Cook the chicken curry until quite dry.
It should not be watery.

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