Kerala chicken recipe

INGREDIENTS:

1. Chicken pieces - 500 grams
2. Sliced Onion - 100 grams
3. Blanched Tomato - 125 grams
4. Almonds - 15
5. Dry chili - 3
6. Cardamom - 2
7. Small Cardamom (powdered) - 5
8. Black pepper corns - 10
9. Poppy seed - 1/2 tablespoon (tbsp.)
10. Nutmeg -1
11. Cinnamon - 1 small piece
12. Cloves - 6
13. Shredded coconut - 4 tablespoon (tbsp.)
14. Curd -1/2 cup
15. Garlic -12 Clove
16. Ginger - 15 grams
17. Cumin seeds - tablespoon (tbsp.)
18. Coriander seeds -1 tablespoon (tbsp.)
19. Turmeric Powder -1 tablespoon (tbsp.)
20. Garam masala - a pinch
21. Cashew nuts, Chopped Coriander leaves - for garnishing
22. Ghee -1 tablespoon (tbsp.)
23. Salt - to taste

PREPARATION:

1. Dry roast poppy seeds, coriander seeds, cumin seeds, whole cardamom, almonds, cloves, cinnamon, nutmeg, shredded coconut. i.e. add the coconut last after the other ingredients are roasted. coconut should be roasted when turn golden brown.
2. Grind the roasted coconut ingredients, ginger, garlic, cloves, dry chili to a fine thick paste by adding little water as possible.
3. In a pressure cooker heat the ghee. Now add onion and sauté until they become translucent.
4. Now add the powdered cardamom and sauté for a minute.
5. Now add turmeric powder, ground coconut paste and sauté until oil starts to separate and the raw smell is gone.
6. Now add the blanched tomato, curd and sauté until the tomatoes become mushy and oil starts to separate.
7. Now add the chicken pieces and cook until they are well coated and turn slightly golden brown.
8. Now add a cup of water, salt and cook the chicken for 2 - 3 whistle and leave it for 10 minutes in pressure cooker.
9. Once the pressure is gone open the pressure cooker add gram masala powder, cashew nuts, coriander leaves and serve.

NOTES:

1. Blanching tomato is dropping tomatoes in Boiling water for a short time and then peel the skins off.