Servings - 4 to 5

Ingredients:

For the Masala Paste

• 1 teaspoon oil 

• 2 black cardamoms  

• 3 green cardamoms  

• 2 pieces mace  

• 2-inch cinnamon stick  

• 6-7 cloves  

• 1 bay leaf  

• 1 tablespoon cumin seeds  

• 2 tablespoons sesame seeds  

• 2 tablespoons poppy seeds  

• 8-10 Byadagi chillies  

• 2 tablespoons coriander powder  

• 1/4 cup dry coconut powder  

• Water (for blending)  

For the Curry

  

• 2 tablespoons oil  

• 4 Byadagi chillies  

• 2 large onions, finely chopped  

• 2 tablespoons ginger-garlic paste  

• 1/2 teaspoon turmeric powder  

• Prepared masala paste  

• 1 kg chicken, cut into pieces  

• 1/2 cup water  

• 100-150 ml tomato puree  

• Fresh coriander leaves for garnish  

Method:

 

1. Heat 1 teaspoon oil in a pan.  

2. Add black cardamoms, green cardamoms, mace, cinnamon, cloves, and bay leaf. Roast for a minute.  

3. Add cumin seeds and roast for another minute.  

4. Add sesame seeds and poppy seeds and roast for a minute.

5. Add Byadagi chillies and roast.  

6. Add coriander powder and mix well.  

7. Add dry coconut powder and toast it.  

8. Let it cool, add water, and blend to a smooth paste. Keep aside.  

9. To prepare the curry, heat 2 tablespoons of oil in a pan.  

10. Add Byadagi chillies and roast them.  

11. Add chopped onions and cook for 3-4 minutes until soft.  

12. Add ginger-garlic paste and sauté until aromatic.  

13. Add turmeric powder and the prepared masala paste. Cook for 5 minutes, stirring occasionally.  

14. Add chicken and mix well.  

15. Add 1/2 cup water, cover, and cook for 15 minutes.  

16. Add tomato puree, mix well, cover, and cook until the chicken is tender.  

17. Garnish with fresh coriander leaves.  

18. Serve hot with steamed rice, roti, or bhakri.  

Note: Adjust the spice level to your preference.