chilles 2
coriander powder 1tbsp
cumin powder 3tsp
poppy seeds coconut(dry) paste 3tbsp
yogurt 2tbsp
garam masala powder 3tsp
ginger garlic paste 1 tbp
chicken 1kg
salt
turmeric powder 2pinches
chilli powder 1tbsp (u can reduce the amount)
coriander leaves 1 small bunch
oil 3/4th cup
heat oil to in the pan.
add onions fry them until they slightly brown
add ginger garlic paste.saute until the raw smell goes off.
add poppy seeds coconut paste saute it for couple of minutes.
add coriander powder,cumin powder,garam masala and saute it.
add turmeric powder.
add in all the chicken,salt,yogurt.Saute it and keep the lid on.
add 1-2 cups of water.
let it cook for 15 minutes or until the chicken is tender.
add chillipowder,saute it.
Dont make the gravy watery,thick consistency would be better.
add the coriander leaves.
It goes very well with chapathi (Indian bread) and rice.
In Andhra instead of yogurt people add tomato and you can follow the same.
If you want to skip the garam masala,add cinnamon stick, 2 cloves to the pan before adding onions.
To get more gravy add poppy seeds coconut paste,coriander powder etc.more.But do not forget to fry them very well as you don't want any raw flavors in your curry.
With indian mixer jars it will be easier to get smooth paste of poppy seeds,coconut.
I find difficulty in making the paste with my blender.What I do is I slightly roast the poppy seeds and add it to the blender along with coconut and small amount of water and the blender will be on for 10 mins.By then the smooth paste should be ready if not again switch on the blender for continous 10 min.Keep doing it until you get smooth paste.
