YOU
WILL NEED
1. 1 medium sized CHICKEN (skinned, cut
into 16 pieces)
2. 1 tbsp - ginger garlic paste
3. 3/4 cup - coconut (scraped)
4. 4 tbsp - oil
5. 1 - small stick cinnamon
6. 2 - black cardamoms
7. 2 - green cardamoms
8. 1 - bay leaf
9. 2/3 - cloves
10. 1/2 tsp - cumin seeds
11. 3 - medium sized onions (finely
chopped)
12. 1/4 tsp - garam masala powder
13. Salt as per taste
14. Chopped coriander leaves for
garnish
FOR
GREEN MASALA
1. 1/2 cup fresh coriander leaves (roughly
chopped)
2. 1/2 cup coconut (scraped)
3. 1/2 inch piece of ginger (roughly
chopped)
4. 4 green chillies (roughly chopped)
METHOD
1. Apply salt and ginger garlic paste to
the chicken pieces and leave aside for half an hour.
2. Grind scraped coconut with a quarter
cup of warm water and extract half a cup of thick milk.
3. Grind together the ingredients of hirwa
masala to a fine paste.
4. Heat oil in a pan; add cinnamon, black
cardamoms, green cardamoms, bay leaf, cloves and cumin seeds.
5. When they crackle, add chopped onions
and cook until soft and translucent.
6. Then add hirwa masala paste, saut on
low heat for two to three minutes.
7. Add chicken pieces and further cook for
two to three minutes.
8. Add half a cup of water, adjust salt
and cook until chicken is done.
9. Finally add coconut milk and garam
masala powder. Mix well.
10. Now garnish with coriander leaves.
Ready
To Serve