Ingredients
For the marinade
800 g boneless chicken
15 g ginger- garlic paste
2 g turmeric powder
Salt to taste
15 g green chilli paste
15 g coriander leaves paste
15 g cumin paste
For the gravy
60 ml oil
½ coconut grated
50 g poppy seeds
50 g cashew nut
250 g coriander leaves
8 green chillies
Salt to taste
100 g onions , chopped fine
4 green chillies, slit lengthwise and fried, for garnishing
Method
Marinate the chicken with ginger- garlic paste, turmeric powder, salt, green chilli paste, coriander leaves paste and cumin paste. Leave aside for 30- 45 minutes.
Heat a little oil, add grated coconut. When it starts changing its colour, add poppy seeds and cashew nuts. When the grated coconut turns golden brown, add coriander leaves, green chillies and salt. Stir for few minutes and grind to fine paste.
Heat oil in a pan, add the chopped onions and sauté till the onions turn golden brown. Add the ground paste and fry till the oil floats on top. Add the chicken and cook on low heat till done. Garnish with the fried slit green chillies and serve hot with steamed rice.
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15 g ginger- garlic paste
2 g turmeric powder
Salt to taste
15 g green chilli paste
15 g coriander leaves paste
15 g cumin paste
½ coconut grated
50 g poppy seeds
50 g cashew nut
250 g coriander leaves
8 green chillies
Salt to taste
100 g onions , chopped fine
4 green chillies, slit lengthwise and fried, for garnishing
Heat a little oil, add grated coconut. When it starts changing its colour, add poppy seeds and cashew nuts. When the grated coconut turns golden brown, add coriander leaves, green chillies and salt. Stir for few minutes and grind to fine paste.