Chicken Salna recipe

INGREDIENTS:

1. Chopped onion - 1 big
2. Chopped tomato - 1 big
3. Slit Green chili - 2
4. Ginger garlic paste - 2 tablespoon (tbsp.)
5. Chicken pieces (no skin) - 500 grams
6. Chicken skin pieces - 200 grams
7. Turmeric powder - 1 teaspoon (tsp.)
8. Dalda Or Ghee - 1 tablespoon (tbsp.)
9. Salt - as needed
10. --------------------------
11. -- For masala --
12. ----------------------------
13. Oil - 1 tablespoon (tbsp.)
14. Cinnamon stick - 1 inch
15. Clove - 3 count
16. Black pepper - 1 teaspoon (tsp.)
17. Fennel seed - 1 tablespoon (tbsp.)
18. Garlic - 5 clove
19. Chopped Onion - 2
20. Chopped Tomato - 4
21. Shredded coconut - 1 cup
22. Garam masala - 1 teaspoon (tsp.)
23. Cashew nut - 10 count
24. Chili powder - 1 tablespoon (tbsp.)
25. Coriander powder - 1 tablespoon (tbsp.)
26. Turmeric powder - 1 teaspoon (tsp.)
27. Salt - as needed

PREPARATION:

1. In a pan heat oil. Now add 2 chopped onion, garlic and sauté until they become translucent.
2. Now add 4 chopped tomato and sauté until they become mushy.
3. Now add chili powder, turmeric powder, coriander powder, garam masala and sauté until the raw smell is gone.
4. Now add coconut, cashew nuts and sauté them. Cool this to room temperature and grind this to a thick fine paste by adding little water as possible.
5. In a pan heat dala or ghee. Now add 1 chopped onion and sauté until they become translucent.
6. Now add ginger garlic paste and sauté until the raw smell is gone.
7. Now add 1 chopped tomato and sauté until they become mushy.
8. Now add green chili, turmeric powder, salt and sauté until all the ingredients are sautéed well.
9. Now add chicken, chicken skin and sauté.
10. Now add water as needed (note chicken has some water so count for it). Bring to boil and cook for 20 minutes.
11. Now add the ground masala paste and cook for 15 more minutes or more until the chicken is cooked and oil start to separate and the right thickness is reached to your preference.

NOTES: