Sunday, September 13, 2015


A Traditional recipe mostly you can found it in costal konkan or in goa. this recipe have many flavors, full of spices... tangy but still have a sweetness of coconut. 


Chicken – 500gms.
Grated coconut – 1cup
Kashmiri red chilies – 4
Garlic – 4-5 cloves
Cumin seeds /Jeera – ½ tsp.
Coriander seeds / Dhania – ½ tsp.
Fennel seeds / Saunf – 1tsp.
Whole Black pepper/ kali mirch – 6-7
Aniseeds / Ajwain – ¼ tsp.
Khus khus – 2tsp.
Cloves / Laung – 3-4
Cinnamon / Dalchini – 1inch
Star anise / Phoolchakri– 2
Turmeric / haldi – ½ tsp.
Salt to taste
Onion – 2, finely chopped/ pureed
Oil – 3-4 tbsp.
Nutmeg /Jaifal – ¼ tsp. freshly grated
Tamarind pulpe 1tbsp./ Lemon juice 2tsp.


Heat ½ tsp. oil in pan and lightly brown coconut and put in kixer with garlic cloves.
Now dry roast red chilies, black pepper, laung, saunf, jeera, dhania, khuskhus, cinnamon, start anise till freagnant comes and add to mixer.
Now add turmeric with some water and make a paste of this masala.
Heat oil in a deep pan and add onions, cook till changes color to pink.
Add chicken pieces with salt and cook for 3-4 minutes.
Now add masala paste , tamarind paste (if using lemon juice then add at last) and cook with 2cups of water will chicken soften well.

Add jaifal powder and lemon juice (add now if using) , cook last minute and serve.

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