Onion: 2 (medium Sized)
Garlic: 5 cloves
Ginger: 1” piece
Kashmiri Chilli Powder: 2tbsp
Chicken Masala/Meat Masala: 1 ½ tbsp.
Coconut oil: 5-6tbsp + 2tbsp
Curry leaves: few
Method Of Preparation
Clean, cut and wash the chicken.
In a blender add onion, garlic and ginger and grind to a smooth paste.
In a bowl take the grinded mix, chilli powder, chicken Masala and salt.
Add chicken pieces to it and marinate the chicken to about 2 hours/.
Heat 5tbsp oil in wide non stick pan, add the marinated chicken pieces to it.
Stir in full flame till the chicken gets heated well.
Then close with a lid and low the flame (put in very low flame)
Then after 15 minutes open the flame, when you open the lid, you can see that the chicken produces water and it will be watery.
So increase the flame, keep the lid open and stir occasionally till the gravy becomes thick.
When the gravy becomes thick, switch off the flame and add 2tbsp coconut oil and curry leaves and keep the lid closed for 5 minutes, so that the aroma of fresh coconut oil and curry leaves goes all over the chicken.
Serve hot with chappathi, roti or rice.