Coondapur Chicken

INGREDIENTS:

Chicken - 1 Kg
Ghee - 2  tablespoon
Coconut milk - 2 cups
Onion - 2 finely chopped
Salt - as per taste
Lemon juice - 2 tablespoon

For paste:-

Oil - 2 teaspoon
Whole red chilly - 8
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Peppercorns - 8
Feugreek seeds - 1/2 teaspoon
Coconut - 1/2 cup scrapped
Garlic - 10 cloves
Turmeric powder - 1 teaspoon

METHOD OF PREPARATION:

• Lightly roast the whole red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds in 2 teaspoons of oil. Grind to a fine paste along with coconut, garlic, turmeric powder and half a cup of water.
• Heat one tablespoon of ghee in a kadai. Add half of the chopped onions and ground paste. Saute for 2 minutes then add chicken, coconut milk, salt and lemon juice. Cover and cook for 10 minutes or till the gravy thickens.
• Heat the remaining ghee in a pan. Add the remaining chopped onions and saute till light golden brown. Add the cooked chicken and half a cup of water and cook for 5 minutes.
• Serve hot with rice, dosa or Indian bread.