• Chicken 1 Kg, cleaned and cut
• ¼ Kg Tomatoes, chopped
• 3 tsp paprika or kashmiri chili powder
• 1/2 cup plain curds
• 1 tsp turmeric powder
• Juice of 1 lemon
• Salt to taste
• Grind to fine paste 1 –
• 1 1/2? Ginger
• 1 small bunch Coriander Leaves/cilantro
• 5 Green Chilies
• 5 Garlic cloves
• Grind to fine paste 2 –
• 2 Green Chilies
• 1/4 cup Coriander Leaves, chopped
• 1/2? Ginger
• 3 Garlic cloves
• 1 tsp Coriander Seeds
• 1 small Onion, sliced
• 1 tsp fennel seeds/Badishep/variyali
• Grind to fine paste 3 –
• 1/3 cup dry coconut
• 2 cloves
• 2-3 Cinnamon
• 2 Cardamoms
• 1 tsp Coriander seeds
• 6 pepper corns
• 1-tsp. poppy seeds
• 4 Almonds
• 12 Cashews
• Tempering
• 4 tbsp Oil
• A generous pinch of asafoetida
• 2 Bay leaves/tamlpatra/tejpatta
• 3-5 cloves
• 1? cinnamon
• 2-3 Onions (Medium), sliced
• Garnish
• 2 tbsp coriander leaves/cilantro, chopped

Grind three masala pastes separately. Before grinding the third paste, dry roast all spices,coconut and onions one after the other. You may need to use a spoonful of oil for roasting the onions.

Marinate the chicken with paste1, curds, turmeric powder, lemon juice. Refrigerate till ready to use.

Heat oil. Add asafetida.

Add bayleaves, cloves, cinnamon, and sliced onions. Stir fry till the onions are uniformly reddish brown.

Now add tomatoes and fry well till the tomatoes are mushy.

Now add paste 2, paprika and salt

Add marinated chicken and paste 3

Add enough water. Cover with a lid

Let it cook for about 30 minutes or till chicken is cooked.

Sprinkle chopped coriander leaves on top.

Serve hot with Malvani puris called Vade.

by Pak101.com (few years ago!) / 1056 views