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This is my mother's recipe. It reminds me of my child hood days with her.
Dry roast the coconut till fragrant. Keep aside. Dry roast ½ tsp. cumin seeds and mustard seeds. Keep aside.
With a little oil fry red chilies and coriander. Add all the roasted and fried ingredients in a grinder, grind to get a coarse mixture. Add ½ tsp un-roasted cumin seeds and turmeric powder and grind for a few seconds.
Fry onions till they turn transparent. Grind these onions with the above ground mixture until smooth paste forms.
Fry the cloves, cinnamon, fennel seeds, poppy seeds and cardamom in very little oil. Add to the ground paste.
Toss in the raw garlic and blitz for a few seconds again.
Fry onions till they turn transparent. Grind to a smooth paste add a little water if required.
Add some ghee and oil to a kadai/ wok pan. Add in cumin seeds, curry leaves, chopped onions and fry until onions turn nice golden brown.
Add in the finely chopped tomatoes and cook till they turn soft.
Add the chicken pieces followed by ground onion paste. Stir to ensure the chicken pieces get nicely coated.
Season with salt and cook chicken for 10 minutes. Now add in ground Masala,
Season with salt and add just enough water to cover the chicken.
Cook till the chicken becomes tender and serve hot.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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