Ingredients

• Chicken with bones (Medium size) – 1 kg
• Small Onion – 10
• tomatoes – 2
• Red chilli powder – 1 tbsp
• Garam masala – 1 tsp
• Curd – 50ml
• Poppyseeds – 2 tbsp
• Fennel seeds – 1 tsp
• Ginger – 1/2
• Garlic cloves – 8
• Lemon – 1
• Coconut – 1
• Fenugreek seeds – 1 tsp
• Cumin seeds – 1 tsp
• Peppercorns – 1 tsp
• Coriander seeds – 2 tbsp
• Dried Kashmiri chillies – 6
• Cinnamon stick – 1
• Cloves – 5
• Bay leaf – 1
• Turmeric powder – Required
• Curry leaves – Required
• Coriander leaves – Required
• Gingelly oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 10-20 minutes

1. Take the pan, heat up with 1/2 tsp oil, add cumin seeds, peppercorns, coriander seeds, curry leaves, kashmiri chillies
2. Fry them for 5 minutes and grind them well like a powder and save it in a bowl and keep aside, now the chicken masala powder is ready
3. Clean the chicken with turmeric powder and take a bowl add cleaned chicken, then add turmeric powder, garam masala, red chilli powder, curd
4. Mix them well and mirante for 1 hour and keep aside
5. In the mean time, cut small onions in two pieces lengthwise, chop tomatoes, squeeze lemon and juice from it and keep aside separately
6. Grind ginger and garlic paste and keep aside, grind coconut with water and extract milk from it and keep aside
7. Take a pan, add 3 tsp oil, once oil heats up, add fennel seeds followed by poppy seeds, bay leaf, curry leaves, cloves, cinnamon stick and bay leaf
8. Once it splutter, then add ginger, garlic paste and fry them til raw smell goes off
9. Then add small onions and saute it till translucent
10. After that add tomatoes and some salt and saute it till tomatoes become mushy
11. Add prepared masala powder, fenugeek seeds and saute it, mix it well, close the lid and allow them to cook for 8 minutes
12. After that add marinated chicken and mix it well for 2 minutes
13. Close the lid and allow them cook for 5 minutes
14. After that mix well and add 200ml water mix it well
15. Again close the lid and cook it for 10 minutes
16. Now finally add coconut milk in it and mix it well
17. And close the lid allow them to cook it for 1 minute
18. Finally turn off the flame and garnish with coriander leaves
19. Now the spicy Chicken Kulambu is ready for serve