Chicken Khandeshi

Chicken Khandeshi - Nutan Shenoy-Kini

Ingredients :-
1 chicken ( large ).
4 tbsp ginger-garlic paste.
5 onions ( chopped )
1 copra ( dry coconut scrapped ).
1 1/2 cups coriander leaves ( chopped ).
10 green chillies (chopped ).
1 lemon-sized ball of tamarind.
3 tbsp. Kala masala.
salt to taste.
1/2 tsp. turmeric powder.

For seasoning :-
1 tsp. mustard seeds.
1 tsp. cumin seeds.
10 curry leaves.
Kala Masala Recipe (175 grams) :-
4 tbsp. coriander seeds.
2 tbsp. sesame seeds.
2 tbsp. poppy seeds.
8 tbsp. copra ( dry coconut scrapped).
1 tsp. cinnamom.
1 tbsp. cloves.
1 tsp. peppercorns.
1/2 tsp. nagkeshar. (optional ).
10 black cardamoms.
8 bay leaves.
1 tbsp. oil.
Method for Kala Masala :-
1. Roast coriander-seeds, cloves, pepper-corns, cardamom and cinnamon in just a little oil.
2. Dry roast all other ingredients separately and dry.
3. Grind all the ingredients ( when cooled) to a fine powder.
4. Store in an air-tight container.
5. Suitable for all usals ( Sprouts), tur-dal-drumstick amti, chicken-mutton gravies etc.

Method for Chicken Khandeshi :-
1. Marinate the chicken pieces with a little salt and ginger-garlic paste.
2. Brown the scrapped copra (Dry coconut) in a little oil. Keep aside.
3. Brown the chopped onions in a little oil, add green chillies & coriander-leaves & fry for sometime.
4. In a blender, grind the browned copra n onion paste with the tamarind to make a fine paste.
5. In a vessel, pour a little oil, add mustard seeds, cumin seeds and curry leaves.
6. When the seeds begin to splutter, add the ground masala, turmeric powder, kala masala and stir fry for a while.
7. Add the marinated chicken pieces, fry for a few minutes, till the chicken is coated with the masala.
8. Add 2 cups hot water & let the chicken cook on high flame.
9. Stir once in a while. Add salt as per taste.
10.Put off the flame, once the chicken is done.
11. Serve hot with jeera rice / steamed rice or rot is.