Ingredients

• Chicken(with bones)        - 1 kg
• Onions                                           – 500 gms, finely chopped,
• Ginger-Garlic paste                       – 3 tsp
• Red Chilli powder                        – 4 tsp or more to suit your taste
• Turmeric powder                          – 1 tsp
• Curry leaves                                  – 3 sprigs
• Coriander leaves                           – handful, finely chopped
• Oil                                                 – 5 tbsps
• Salt to taste

To Roast & Grind

• Coriander seeds                                  -4 tbsps
• Gasagasalu/Khus-Khus/ Poppyseeds  -2 tbsps
• Lavanga/ Cloves                                 -6-8
• Elakulu/ Cardamom                            -2
• Patta/ Cinnamon                                 -2” stick
• Anaspuvu/ Star anise                          -1

Preparation Method

Take chicken with bones. Dice into big pieces, wash thoroughly and remove the excess water from it.

Marinate chicken pieces with ginger-garlic paste, turmeric powder and chilli powder for minimum of 2 hrs.

In meantime dry roast and grind the grinding ingredients given.

Heat a heavy bottom pan & pour oil. Add curry leaves, wait until it becomes crisp, add onions and fry until it has turned light brown.

Now add the marinated chicken pieces fully with the remaining in the dish.

Let it get fried till it has turned from pinkish color & water starts releasing from it.

Add the masala powder made, kashmiri chilli powder and sauté for some more time.

Pour 2 cups of water, salt & bring it to boil and simmer down for about 10- 15 minutes.

Cover with a lid and stir often. Do add more water for gravy consistency.

Add the coriander leaves and cook the chicken until it starts leaving the oil.

Serve with hot Steamed Plain Rice, Jonna Roti or Ragi Sankati.