Ingredients

The following ingredients have 5 Servings
  • Chicken – ½ kg (boneless is preferred)
  • Onions – 3 nos (medium size)
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam Masala or Curry Masala – 1 tsp
  • Turmeric powder – ½ tsp
  • Black Pepper powder - 1 tsp
  • Salt
  • Coconut oil – 3 tbsp.
  • Fennel-Poppy seeds powder – 2 tsp
  • Coriander leaves - 2 stalks

Instruction

  • Clean and chop the chicken into fine pieces.
  • Peel and chop the onions to small pieces.
  • Fennel-Poppy seeds powder – Grind fennel and poppy seeds to fine paste and keep it aside.
  • Heat oil in a non-stick kadai, add in the mustard seeds, cumin seeds and curry leaves and wait until they crackle
  • Add in the onions and cook until they turn golden brown.
  • Add in the chicken pieces followed by turmeric powder, chili powder, cumin powder, garam masala or curry masala and salt.
  • Cook for few mins, until the raw smell goes off.
  • Pour in ½ cup of water, cover and cook until the chicken is done.
  • Remove the lid and keep in medium flame, so that the chicken becomes dry.
  • Sprinkle pepper powder and the chopped coriander leaves, cook until the raw smell goes off or chicken turns completely dry.
  • Remove from fire.
  • Garnish with coriander leaves and serve hot. I have accompanied it with Malabar Chicken Briyani and Onion-Tomato Raita.