This dish took about 15 minutes to put together, quite impressive for something so perfectly synced and delicious.
The dish came together beautifully with just a bit of chopping, blending and simmering.
Procedure :
Marinate the washed and chopped chicken pieces (about 300 grams) in some curd, turmeric and salt – set aside.
Take 1 red onion, 3 green chillies, handful of mint leaves, handful of basil leaves, dry coriander powder about 2 teaspoons, dry cumin powder about 2 teaspoons, turmeric powder 1/2 tsp, 6-7 garlic cloves and blend along with water.
Heat oil in a pan, and saute about half a diced onion , add the above paste and simmer for two minutes. Now add two pinches of fennel seeds and the marinated Chicken, simmer for about 5 minutes. Sprinkle about 1/2 teaspoon of dry fenugreek leaves and let the chicken simmer for another 5 minutes with the lid on.
Add coconut cream – about 1/2 cup or dry grated coconut – about 3 tbsp followed by a 1/4 inch of cinnamon stick , cover and cook till chicken is tender.
Voila 🙂 serve with bread/roti or rice.
