½ kg chicken (with bone)
½ tsp turmeric
4 tsp resham patti and bedgi chilli paste (boil 7-8 chillies for 10 minutes and grind to a paste)
2-3 bay leaves
Juice of a lemon
3-4 tsp ginger-garlic paste
1 t tsp garam masala
3-4 tbsp peanut oil
½ bunch coriander leaves, chopped
4-5 cups hot water (or chicken bone stock)
Salt to taste
- Apply half of the ginger-garlic paste, turmeric powder, salt to the chicken and leave it to marinate for at least an hour. Heat 2 tsp oil in a kadhai and sauté the onions till they are golden brown. Add grated coconut and other masala ingredients and dry roast on low heat.
- Grind the roasted masala to a paste (adding a little water) and keep aside.Heat oil in a handi and sauté bay leaves, ginger-garlic paste and red chilli paste. Add marinated chicken and sauté. Turn the chicken and seal it from all sides.
- Add masala paste. Saute well. Add the hot water. Boil for 10 minutes till the chicken is tender. Turn off the gas and drizzle the lemon juice over it.
- Sprinkle garam masala and chopped coriander leaves. Serve hot with jawar bhakris.