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Chicken, Cut into 12 pieces on the bone 1 medium Oil 5 tablespoons Whole dry red chillies 3-4 Onion , chopped 1 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Turmeric powder 1/4 teaspoon Nutmeg, grated a pinch Kolhapuri dry chutney 1 teaspoon Salt to taste Fresh coriander leaves, chopped 2 tablespoons Sesame seeds (til) 1 tablespoon Poppy seeds (khuskhus/posto) 2 tablespoons Black peppercorns 6-8 Caraway seeds (shahi jeera) 1 teaspoon Cinnamon 1 inch piece Green cardamoms 3-4 Black cardamoms 1 Cloves 4-5 Mace 1 blade Dry coconut (khopra), grated 1/4 Bedgi whole dry chillies 8-10 |
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METHOD
Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamoms, black cardamom, cloves and mace separately.
Cool and grind with dry coconut and bedgi red chillies to a fine paste, adding a little water.
Heat oil in a pressure cooker, add whole dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onion to the same oil and sauté till golden brown.
Add ginger paste and garlic paste and cook on medium heat for a few seconds.
Stir in the ground paste and cook further for three to four minutes on medium heat, stirring frequently.
Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes.
Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Close the cooker and pressure cook till two whistles are given out. Open the lid when the pressure has reduced.
The masala should be quite thick and dry. Serve hot garnished with coriander leaves and fried dry red chillies.
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