8 medium sized pieces (about 800 grams) of chicken
2 tbl spn coriander seeds
1/2 tea spn of fennel seeds (saunf)
A pinch of turmeric powder
1 tsp each of black peppercorns, cumin and fenugreek seeds
1 tbsp poppy seeds
12 garlic flakes
12 roasted whole dry red chilies
1 tbsp tamarind paste
1 medium sized coconut grated
8 curry leaves
1 tbsp cashew nuts
1 large onion finely chopped
1 large tomato finely chopped
2 tbsp clarified butter (ghee) / butter /oil
Salt to taste
Heat a little clarified butter (ghee)/butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander, fenugreek and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chilies and tamarind paste.
Marinate the chicken with the above paste for about half an hour.
Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all.
Heat the clarified butter (ghee)/butter in heavy-bottomed pan. Add onions and fry for few seconds. Then add tomatoes and fry. Then add marinated chicken, Cover and cook (without adding water for about 25 mins or till the chicken is almost cooked.
Add the coconut paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken are completely cooked.
Heat the clarified butter (ghee)/butter in a pan, drop in the curry leaves and cashew nuts. And fry for a few seconds. Pour this garnish over the chicken.