Ingredients: 1 lb chicken drumsticks
For the gravy:
2 onions, finely chopped
1 tomato, diced
1 tbsp ginger-garlic paste
1 tsp chilli powder
1 tsp coriander powder
1/4 tumeric powder
4 tbsp oil
salt to taste
Grind:
1/2 an inch cinnamon
3 cloves
1 tsp coriander seeds
2 red chillies
1 tbsp black pepper
1 tsp cumin
1/2 tsp fennel seeds
1 tsp poppy seeds
1/2 onion, thinly sliced
3 tbsp shreded coconut
For the marinade:
1/4 cup thick curd/yogurt
1/2 tsp tumeric powder
1/2 chilli powder
1 tsp salt
Method:
A. Beat the curd until smooth and add tumeric powder, chilli powder and salt to it. mix well. Add this mixture to the washed chicken drumsticks & mix well. Leave this in the refrigerator for 1 hour (This marination can be skipped if you are not using drumsticks).
B. Dry roast each of the ingredients(except onion and coconut) given under 'grind'. Heat 1 tsp of oil in a skillet and fry the onions until it turns golden brown. Now, grind the roasted ingredients, fried onion and coconut into a smooth paste.
C. 1. Heat oil in pressure pan and add the finely chopped onions.
2. Saute until they turn translucent.
3. Add the ginge-garlic paste and saute till the raw smell in gone.
4. Add the diced tomatoes and cook for 5 min.
5. Add chilli powder, tumeric powder and coriander powder and fry for few min.
6. Add the chicken drumsticks and fry till the masala coats well on the chicken pieces.
7. Add a 1/2 cup water and pressure cook until 1 whistle.
8. After the pressure subsides, remove the lid and add the ground masala, enough water and
salt.
9. Simmer for 10 minutes .
10. Turn off the stove and garnish with coriander leaves.
Serve with rice or rotis.
