Chicken with bones cut into small pieces – 1 kg
Cloves – 3 no.s
Cardamom – 2 no.s
Bayleaf – 1
Chopped onion – 2 big / 3 cups
Curry leaves – a sprig
Sliced Tomatoes – 1 big / ¾ cup
Turmeric powder – 1/2 tsp
Chilly Powder – 1 tbsp.+1 tsp
Pepper powder – 1 tsp
Coriander powder – 2 tbsps (heaped)
Cumin powder – ¼ tsp
Uluva powder – a pinch
Garam masala powder – 1/2 tsp
Coconut cuts – ¼ cup (optional)
Coconut milk (randaampaal) – 11/2 cups
Salt – to taste
Oil – as needed
Ginger – 2 big pieces / ¼ – ½ cup
Garlic – 1 whole big bulb
Shallots – ¼ cup
Green Chillies – 1
Grind these ingredients to a smooth paste.
Marinate chicken pieces with 2 tsp salt and 1 tbsp red chilly powder for 2 hrs in your refrigerator. Fry the chicken pieces for 1 minute on each side.Drain and reserve.
Heat oil in a pan, add the spices. when u get an aroma add the onions and curry leaves.
When brown add the ground paste. Sauté it for 10 minutes.
Add in all the powders and fry it for 2 minutes.
Throw in tomato slices and continue sautéing till the masala is well browned and oil starts to separate. Add the coconut cuts. Pour 11/2 cup thin coconut milk. Let boil.
Add chicken pieces and bring it to a second boil. Check for salt. Simmer and cover cook for 35 minutes / till chicken is cooked and oil floats on top.
Garnish with cilantro.