1 kg chicken
4 large onions diced
6-8 cloves of minced garlic
medium piece of ginger – minced
For garam masala :
1 bay leaf
1 cinnamon stick
3 cloves of cardamom
5-7 dry red chillies
1 teaspoon cumin seeds
For Coconut paste :
Grate half a cocunut and dry roast it in a pan dill it turns light brown and is completely dehydrated.
Add oil into a pan and add the onion into it. Add the minced garlic and ginger into the pan. Add the diced onion. Add half a teaspoon of salt into it. Cook the onion till it turn translucent.
Meanwhile grind the garam masala and roasted coconut and keep it aside.
Once the onion is cooked, add the ground paste to the onion. Cook till the oil separates out. This is a sign that the masala has cooked well. Now add the chicken pieces to it.Do not add water immediately since chicken oozes water while cooking. Cook the chicken for 40-45 minutes on low flame. Check every 10 minutes to stir and add salt according to taste.
Water can be added during the 40 minute wait period depending on how much gravy you need.
Finally, garnish with chopped coriander. Its ready to serve now 🙂