| Serves: 4
Cooking time (approx.): minutes
Style: Maharashtrian Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
1 cup(s) browned onions
2 tablespoon(s) each of sesame and poppy seeds dry roasted
2 tablespoon(s) grated coconut roasted till dry
½ teaspoon(s) turmeric powder
1 tablespoon(s) each of ginger, garlic pastes
4 medium onions finely chopped
1 tablespoon(s) red chilli powder
2 large tomatoes chopped
1 teaspoon(s) hot spice mix (garam masala)
2 tablespoon(s) coriander leaves finely chopped
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing
Make cuts on the chicken pieces. In a bowl mix together half of the ginger-garlic paste, turmeric powder and salt to taste. Mix well. Rub this marinade into the chicken pieces very well and allow to marinate for about an hour.
Grind together the browned onions, roasted coconut, sesame and poppy seeds to a paste. - Heat the oil in a heavy-bottomed pan till hot. Add the chopped onions and fry for a few seconds. Add the ginger-garlic paste and fry till the onions are browned. Add the red chilli powder and fry till it is aromatic. Now add the chopped tomatoes and fry on medium level for about 3 minute(s) or till the fat separates from the sides of the pan..
- Add the chicken pieces and fry on high level for about 2 minute.
- Add the ground paste, water and sprinkle salt to taste. Mix well. Bring to a boil. Stir in Hot spice mix and chopped coriander leaves. Cover and cook on low heat for about 30 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves. TIP: - Traditionally this is a very hot and spicy dish. The level of spice can be toned down by reducing the amount of red chilli powder as per taste.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). | 
