Highway Chicken

Ingredients:

• 2 tbsp coconut powder
• Salt to taste
• 1 tbsp Clarified butter (ghee)
• 1 tbsp Dried fenugreek leaves (Kasuri methi)
• 1 tsp Kashmiri Red chilli powder
• 5 medium sized onions sliced
• 5 green cardamoms broken from top
• 1/2 tsp Dried ginger powder
• 1 kg boneless chicken cut into tikka size pieces
• 1/2 tsp Turmeric power
• 1 1/2 tsp Coriander powder
• 8-10 black peppercorns
• 2 black cardamoms opened a little from top
• 5 medium sized tomatoes chopped
• 1/3rd tsp garam masala
• 1 tsp fennel powder
• 4-5 Cloves
• 1 cup curd
• 2 Bay leaves
• 1 1/2 tsp Chicken masala
• 3 pieces of 1" cinnamon sticks
• 3 tbsp oil
• 2 medium sized tomatoes, 2 green chillies, 4-5 Cloves of Garlic and 1 1/2 piece of ginger pureed together
• 11/2 tsp Cumin Seeds
• 1/4th tsp asafoetida

Method:

1. In a large wok or pan pour oil and heat. Drop in all the whole spices and let them crackle. Once they stop crackling, add onions and a little Salt. Saute till golden brown.
2. Add the puree and tomatoes, cook covered on low flame till oil separates. Add chicken, mix well, cover and cook for 5-6 mins. Remove cover and add salt to taste, and rest of the powdered spices, mix well, cook covered for 15 minutes or till chicken is almost done.
3. Remove cover, add ghee. Mix coconut powder with curd, add this paste into chicken, and a little water. Crush kasuri methi with hands, add to chicken and mix well.
4. Cook for further 2-3 mins, turn off flame and transfer it to a bowl. Garnish with finely chopped fresh green coriander, serve hot with chapati, paranthi or Naan.