• 1 1/2 pounds chicken – I used boneless chicken thighs
• 5-6 red kashmiri chillies
• 1 onion – 1/2 to be chopped fine and the other 1/2 for grinding
• 2 teaspoon khus khus
• 1 inch dalchini
• 4 cloves
• 2 teaspoon coriander seeds
• 3/4 teaspoon cumin seeds
• 1/2 teaspoon caraway seeds
• 1 teaspoon fresh ginger paste
• 1 teaspoon fresh garlic paste (5 to 6 cloves)
• 4 – 5 cashews – optional
• 8- 10 curry leaves
• 3- 4 ounces of coconut milk
• 1/2 tablespoon tamarind paste or for taste
• salt to taste

Heat some oil in a vessel. Add 1/2 finely chopped onion and brown this.

While browning the onions add a dash of salt to it as this will help them to brown faster. This should take 10 minutes.

Wet Masala: Remove the seeds from the chillies and boil it properly. After it’s boiled, throw away the water.

Grind the boiled kashmiri chillies with 1/2 onion, garlic and ginger and keep aside. You will need water to grind this mixture to a fine paste.

Dry Masala: On a dry, non-stick pan, roast poppy seeds, cloves, coriander seeds, caraway seeds, cumin and cinnamon stick for about 5 -7 minutes on medium high heat till it gives off a wonderful aroma.

Keep a careful watch, you don’t want to burn this. Cool and then grind in a coffee grinderMix the Wet masala and dry masala together.

Add it to the browned onions and saute. The masala might splatter a bit depending on the amount of water used while grinding it.

Keep sauting till the oil separates, about 7- 10 minutes.Add curry leaves and chicken to it. Continue frying for another 5-10 minutes till the chicken is coated well. Add salt and season well.

Add 1 cup boiling water to this and let it cook on medium low heat for 15-20 minutes.Once chicken is cooked, add coconut milk and stir constantly.

Taste for salt and add tamarind paste and mix.Serve hot with rice. Enjoy!

by Pak101.com (few years ago!) / 833 views