Ingredients :

1. Chicken / Kozhi – tender boneless pieces

2. Onion / Vengayam – 1 cup

3. Tomato / Thakkali – 1 cup

4. Green Chili / Pachai MIilagai – 2

5. Ginger Garlic Paste / Inji Poondu Vizhuthu

6. Turmeric Powder / Manjal Thool – 1 Ts

7. Lemon Juice / Elumichai Pazha Chaaru – from half lemon

8. Mustard Seeds / Kaduku

9. Salt

10. Oil / Yennai

To Roast in Oil and Grind to a Fine Paste :

1. Cardamom / Elaichi / Yellakai – 4/5

2. Cloves / Krambu – 4/5

3. Cinnamon Sticks / Pattai – 2

4. Star Anise – 2

5. Bay leaves / Brinji Ilai – few

6. Black Stone Flower / Dagad Phool / Kalpasi

7. Coriander Seeds / Dhania – 1 Ts

8. Pepper Cons / Milagu – 1 Tbs

9. Curry Leaves / Karuveppilai – few

10. Fennel Seeds / Saunf / Sombu – 1 Ts

11. Dry Red Chili / Kaaintha Milagai – 3/4

12. Cumin Seeds / Seerakam

13. Shredded Coconut / Thuruviya Thengai – 1 small cube

14. Oil / Yennai

Method :

* Marinate chicken by adding ginger garlic paste, turmeric powder and lemon juice

1. Take a pan add oil and heat it then add all the ingredients mentioned under roast and grind, saute them well, then grind them to a fine paste by adding little water

2. Take the same pan, add oil and heat it, then add mustard seeds and let it splutter, then add onions and green chili’s, saute them well, add salt and mix well

3. Now add tomato’s and a pinch of turmeric powder, saute it well, then add the previously marinated chicken, mix well and let it cook, close the lid and let the chicken cook

4. Then add the grinded paste, mix well, also add few curry leaves and mix well, and let the curry cook until oil separates from the curry, the recipe is ready