1 kg chicken 1 medium onion 1 medium tomato 3 tsp. coriander powder 1 tsp. pepper powder 1 tsp. chilly powder 7-8 cashewnuts 2-3 tbsp.oil Coriander leaves for garnishing
1/2 ltr curd 5 green chillies 1 pod garlic 1"piece ginger 1 small tomato 1/2 tsp turmeric powder Salt to taste.
Grind green chillies, garlic, ginger, tomato and turmeric into a smooth paste. Marinate chicken in this paste, adding curd & salt for 1 hour.Slice the onion and tomato. Soak cashewnuts in warm water for 15 mts. and then grind into a smooth paste.In a pan,heat oil and fry onion till golden brown, now and tomato, when it turns brown, add cashewnut paste, chilly powder and coriander powder. Stir for sometime. Add chicken and allow it to cook till gravy thickens. Add pepper powder and salt if required. Allow it to cook for 5 more minutes. Garnish with chopped coriander leaves.
In Mangalore and Goa,and so do migrants from these places, where they settled, pork meat dishes are familiar, Pork meat curry, bafaat, indaad(indaloo), laithao are some the ive dishes. Taste wise bafaat dish became popular, when the time passed, people started keeping the powder ready, and started sending it to their relatives those who were away from their homes.Gradually Bafaat powder's demand grown up now having the great demand and use for the various dishes and attracts many for it's typical flavor.
Bafat Powder,is basically a mixture of all the normal masalas, like,chillie powder, corriander powder, geera powder[Cummin]tumeric powder,and mixed garam masala, all mixed together int same propotion will make your own baft masala, you need not buy, finally check out the items written on the packet will give you a clue. Enjoy your cooking
I think you mean Baffat powder. I use powdered dry red chilli powder about 2 tablespoons. a pinch of coriander seed powder, one teaspoon level of jeera (cumin) powder a little of cinnamon powder and a pinch of turneric(haldi) powder