Onion – 2 (finely chopped), Tomato – 2 (diced or pureed), Oil – 3 tbsp, Bay Leaf – 1, Curry Leaves – 1 sprig, Cumin seeds – ¼ tsp, Coriander leaves (Cilantro) – handful (finely chopped), Salt – to taste
Chicken – 1 kg (2 lbs), Turmeric powder – 1/4, tsp, Lemon juice – 2 tsp, Salt – 1 tsp, To cursh, Ginger – 1″ piece, Garlic – 8 cloves, Shallots – 7, Green Chillies – 3, To roast and powder, Grated Coconut – 1/4 cup, Dry red chillies – 10, Coriander Seeds – 2 tbsp, Black Peppercorns – 2 tsp, Fennel Seeds – 2 tsp, Poppy Seeds – 1 tsp, Curry Leaves – 2 sprigs, Cardamom – 10, Cinnamon – 1” piece, Cloves – 5, Mace – 1 piece, Star anise – 1 piece, Black Stone Flower (Kalpasi) – 1, Kapok Buds (Marathi Moggu) – 1
– Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
– Dry roast the ingredients under To Roast and Powder on low flame till everything turns golden brown in colour. After it cools make a powder of it and keep aside. Be careful not to burn it.
– Make a paste of the ingredients under To Crush. Keep this aside.
– Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
– Add the chopped onions and fry till it becomes brown in colour.
– Add the ground paste of shallots, ginger, garlic and green chilies and fry till the raw smell is gone.
– Add the marinated chicken and fry for few minutes. The chicken releases lot of water.
– Now add the tomato puree and the freshly powdered spices, required salt and water.
– Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
– This is the right time to check for salt and other spices. Adjust anything if needed.
– Cook uncovered till the oil floats on top of the gravy.
– Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.