Chicken Curry

Chicken - 1 kg

Green chilies - 2-3 (slit vertically)

Turmeric powder - ½ tsp

Red chili powder - 1 tsp

Ginger garlic paste - 1 tbsp

Plain yogurt - 2 cups

Garam masala - 1 tsp

Bay leaf  - 1

Cloves - 4

Cardamom - 2

Cinnamon - 1 inch

Peppercorns - 4

Salt to taste

Oil

Masala

Onion - 2

Dry coconut - 2 tbsp

Cashew - ½ cup

Poppy seeds - 2 tbsp

Garnish

Coriander

Raisins - 2 tbsp

Preparation:

Wash chicken thoroughly. Add lemon and salt and keep aside for some time.

Dry roast onions, coconut, cashew and poppy seeds one by one and keep aside.

In a mixer jar, add the dry roasted ingredients and grind them to a smooth paste. Add little water if required.

To chicken, add ground masala, turmeric powder, chili powder, ginger garlic paste, garam masala powder, slitted green chilies, plain yogurt, 2 table spoons of oil and salt as required. Mix well and refrigerate for 1 hr.

Add oil in to a saucepan. When the oil is ready, add bay leaf, cloves, cinnamon, cardamom, peppercorns and sauté for a min. Now add marinated chicken.

Add half a cup of water and let it cook on a medium flame. Once the chicken is done add raisins, coriander leaves and remove from heat. 

Now chicken curry is ready to be served.