Me & Kulsum always joke & tell each other that we are long-lost sisters, sisters who have never met or knew each other before our food blogs happened. We took off around a similar time frame in the blogging world and have been in touch for almost 2 years now. Sharing an unadulterated love for all things Indian – food, spices, culture & lifestyle, whenever we communicate via twitter or mails or comments, mostly, we end up saying “oh..I was thinking the same way too” :)..It’s like you read my mind & speak my heart! These are the reasons I adore blogging. You touch people & they form a beautiful part of your life.
Ingredients (Serves 3-4)
Marinate for 20 minutes:-
- 2 lb/ 1 kg chicken drumsticks or thigh portions, skinned (use any dark meat portions, bone in pieces recommended)
- 1 tbsp fresh lemon juice
- 1 tsp red chili powder
- 1 tsp salt
Spices to be Dry Roasted :-
- 1.5 tsp white poppy seeds
- 1 tsp fennel seeds
- 2 tsp coriander seeds
- 1.5 tsp cumin seeds
- 5 cloves
- 10-12 dry red chilies (adjust to tolerance)
- 4 whole green cardamom
- 1/2 cup fresh grated coconut
- Water for grinding (about 1/4 cup)
For the Sauce:-
- 4 tbsp mustard/canola/vegetable oil
- 1/2 cup sambhar onions, chopped
- 2″ cinnamon stick
- 2 star anise
- 2 tbsp each grated fresh ginger & garlic
- 8-10 curry leaves (available at indian stores)
- 1.5 tsp red chili powder (adjust to tolerance)
- 1.5 tsp turmeric powder
- 1 cup tomatoes, chopped
- 3-5 Thai green chilies, chopped fine (adjust to tolerance)
- Salt to taste
- 1 tbsp fresh lemon juice (adjust to taste)
- Fresh grated coconut (for garnish)
- Chopped cilantro / curry leaves ( for garnish)
- Sambhar Onions can be substituted with shallots or equivalent quantity of chopped red onions.
- Fresh coconut can be substituted with unsweetened grated coconut.
- In a medium saucepan, first dry toast all the spices except fresh coconut for 2 minutes on low heat till you smell the aroma.
- Next, add the grated coconut to the pan and toast till the coconut starts to change color lightly and drying out. About 8-10 minutes.
- Once done, remove pan from heat & allow cooling. Grind the cooled spices & coconut to a paste using 1/4 cup of water or as required for grinding. The paste doesn’t have to be silky smooth. Set aside.
- In a heavy bottomed pot, heat the oil on medium till it starts to smoke lightly. Add, chopped onions and cook with regular stirring till they are translucent but not browned. About 5-7 minutes.
- Next, add the cinnamon stick & star anise and cook for 18-20 seconds till you smell the aroma of whole spices.
- Add in the grated ginger and garlic, curry leaves & ground spice paste and red chili & turmeric powder. Cook for 2 minutes.
- Next, reduce heat to low, add the chopped tomatoes, mix in & cook uncovered for at least 12-15 minutes with regular stirring till oil starts separating on sides of the pot.
- Add in the marinated chicken & chopped green chilies next, mix, check the salt & adjust, increase heat to high and let cook for 3 minutes. Next, reduce the heat to low, cover the pot & let the chicken cook with the spices & its own juices for 12-15 minutes or till tender (This cooking time will depend on size of your chicken pieces)
- Uncover the pot, check if the chicken pieces are tender else cook for another 2-3 minutes. Once chicken pieces are cooked, turn off the heat, add the lemon juice to liking, cover & let sit covered till ready to serve.
- When ready to serve, garnish with chopped cilantro/ curry leaves/fresh coconut.Serve with warm rice.
Enjoy & Have a lovely week ahead everyone!