Ingredients:

1 kg chicken, cleaned and cut

Half a medium sized coconut, grated

4 to 5 short red chillies

2 to 3 long red chillies

4 to 5 pepper corns

2 tbsp. coriander seeds

½ tbsp cumin seeds

1 lemon sized ball of tamarind

2 onions sliced

½ tsp turmeric powder

4 flakes garlic

¼ tbsp methi seeds

1” piece cinnamon

3 to 4 cloves

¾ cup coconut milk

¼ cup ghee

Method:

Roast the grated coconut until it is light brown in colour. Keep aside. Dry roast the coriander seeds, cumin, methi seeds, cloves, cinnamon, pepper, garlic, red chillies and one sliced onion and grind along with roasted coconut, turmeric powder and tamarind to a smooth paste.

In a pan heat ghee and saute onion. Add chicken, salt and little water. cover and cook on a slow flame. When chicken is half cooked add the ground masala and half of the coconut milk and stir well. Cook till the chicken is done. Now add remaining coconut milk and cook  for 2 to 3 minutes.