Saute 10 Red Chillies, 2 tbsp of Coriander Seeds, a tbsp of shredded Coconut, a tsp of Peppercorns, 4 Cardamoms, an inch of Cinnamon stick, 3 Cloves, a pinch of Star Anise Powder in a dry pan. Let it cool down and grind to a fine powder.
Heat 2 tbsp of Oil in the same pan and saute few Curry Leaves, Salt to taste, 2 small Onions, chopped till the onions are golden brown. Add a pinch of Turmeric, a tsp of Fennel Powder, a tsp of Cumin Powder, 1/2 tsp of Ginger Garlic Paste and saute till the rawness of ginger-garlic disappears. Add the 500 gms of diced Chicken and mix well. Cover cook for 5 minutes and then add 2 tbsp of Tomato Puree and cook for 2 minutes. Add the prepared masala, mix well and cook till well incorporated. Add a tbsp of Cashewnut powder and cook for 2 more minutes and serve hot with Rice.
Heat 2 tbsp of Oil in the same pan and saute few Curry Leaves, Salt to taste, 2 small Onions, chopped till the onions are golden brown. Add a pinch of Turmeric, a tsp of Fennel Powder, a tsp of Cumin Powder, 1/2 tsp of Ginger Garlic Paste and saute till the rawness of ginger-garlic disappears. Add the 500 gms of diced Chicken and mix well. Cover cook for 5 minutes and then add 2 tbsp of Tomato Puree and cook for 2 minutes. Add the prepared masala, mix well and cook till well incorporated. Add a tbsp of Cashewnut powder and cook for 2 more minutes and serve hot with Rice.
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