Sangameshwari Chicken

Ingredients list for Sangameshwari Chicken

• 750 grams Chicken on the bone cut into bite sized pieces
• 3 tablespoons Green chutney (grind coriander leaves, green chillies, ginger, g
• to taste Salt
• 1 tablespoon Oil
• 1 inch Cinnamon
• 8-10 Black peppercorns
• 2 Black cardamoms
• 7-8 Cloves
• 1 teaspoon Stone flower (dagad phool)
• 1 tablespoon Poppy seeds (khuskhus/posto)
• ½ cup Dried coconut ( khopra) grated
• 2 tablespoons Ghee
• 1 tablespoon Garlic chopped
• 1 medium Onion chopped
• 1 teaspoon Red chilli powder
• 2 tablespoons Lemon juice
• 2 tablespoon Fresh coriander leaves chopped + a sprig for garnishing
• 1 cup Coconut milk

Method

1. Put chicken pieces in a bowl, add salt and green paste, mix well and set aside.
2. Heat oil in a non-stick pan, add cinnamon, peppercorns, black cardamom, cloves, stone flower and poppy seeds and sauté till fragrant. Add dried coconut, mix and sauté for 5 minutes or till the mixture is dark brown. Remove from heat and cool.
3. Heat ghee in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till golden. Add marinated chicken, mix and cook for 2 minutes.
4. Add chilli powder and mix well. Add ½ cup water, mix, cover and cook on low heat for 10 minutes.
5. Grind together the sautéed spice-coconut mixture with some water to a fine paste. Add this to the chicken, mix, cover and cook for 5 minutes.
6. Add lemon juice and mix well. Add coriander leaves, mix and cook on low heat for 2 minutes. Add coconut milk, mix and cook on low heat for 5 minutes.
7. Serve hot garnished with a coriander sprig.