An aromatic and flavorful dry Chicken dish that makes your taste buds dance.
The masala can be pre-made and stored in an air-tight container in a cool and dry place. It can be used for up to 2 months.
Dry Roast the Cumin seeds, Fennel seeds, Coriander seeds, cloves, cinnamon, Guntur chilies, dry red chilies, whole black pepper. Keep roasting on low heat till you can smell the roasted spices. Turn the heat off and cool down.
Grind to a fine powder.
Add oil to a pan and add Ginger Garlic paste. Saute for a minute till the raw smell goes away.
Add Chicken to the pan and add salt and turmeric powder and mix well. Add 1/2 a cup of water and cook for 10 minutes.
In another pan, add Ghee. Once it’s warm, add curry leaves and let them splutter.
Add chopped onions and saute till the onions turn transparent.
Add the boiled chicken to the onions and cook till the chicken comes to a boil.
Add 2 tbsp of spice powder to it.
Keep cooking on medium heat till the water dries up a little.
Add green chilies and cook on low flame till it reaches the desired consistency.
Serve hot/warm.
This goes best as a side dish with Daal Chawal. Enjoy!!!