Kadaknath Sukha Chicken

Ingredients

• 750 grams Kadaknath chicken, cut into 2 inch pieces on the bone
• Masala paste
• 2-3 tablespoons oil
• 2-3 green cardamoms
• 3-4 cloves
• 6-8 black peppercorns
• ½ blade of mace
• 1 black cardamom 
• A small piece of stone flower
• ½ inch cinnamon 
• ½ cup grated dried coconut
• 1 large onion, sliced
• 1 teaspoon caraway seeds (shahi jeera)
• 6-8 garlic cloves
• 1 inch ginger piece, roughly chopped
• 2 teaspoons white sesame seeds
• 1 large tomato, roughly chopped
• 10-12 fresh coriander sprigs
• Gravy
• 3-4 tablespoons oil
• 1½ teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon kanda-lasoon masala
• Salt to taste 
• 4 tablespoons chopped fresh coriander leaves + for garnish

Method

1. To make the masala paste, heat oil in a kadai, add green cardamoms, cloves, black peppercorns, mace blade, black cardamom, stone flower, cinnamon, dried coconut and onion, mix well and saute till the mixture turns golden brown. 
2. Add caraway seeds, garlic, ginger and white sesame, mix well and saute for 1 minute. 
3. Add tomato, mix and saute for 2-3 minutes. Switch the heat off and allow to cool slightly. 
4. Put the mixture into a blender jar, add coriander sprigs and ¾ cup water and blend to a fine paste.
5. To make the gravy, heat oil in the same kadai, add ground paste, mix well and saute till oil separates. 
6. Add red chilli powder, turmeric powder, kanda-lasoon masala and salt, mix well and saute for 1 minute. 
7. Add kadaknath chicken, mix well and sauté on high heat for 3-4 minutes. Add ¾ cup water and mix well. 
8. Add 2 tablespoons coriander leaves, mix well, cover and cook for 25-30 minutes or till the chicken is done. 
9. Add coriander leaves and mix. 
10. Transfer into serving bowl, garnish with coriander leaves and serve hot with bhakris.