Chicken coconut delight

1 Kg chicken pieces   2 cups curd   2 tbsps grated fresh coconut   1 tbsp garlic paste   3 onions   2 tomatoes   a pinch of asafoetida

1/2 tsp sesame seeds   2 red chillies   1 tbsp clove - cinnamon  - cardamom powder   1/2 tsp cuminseeds   Salt to taste   2 tbsps oil

 

• 1. Mix garlic paste curd, salt, chilli powder and turmeric powder.  Apply this to the chicken pieces and leave them tomarinate for 2 1/2 - 3 hours.
• 2. Bake the onions whole in moderate oven ( about 190 C) till well browned on all asides.
• 3. Heat 2 tbsps oil and fry the cumin seeds.
• 4. Then add the clove-cinnamon-cardamon powder, sesame seeds and red chillies, cool.
• 5. Grind this masala along with the baked onions and 1 tbsp coconut to a fine paste.
• 6. In a pan, heat oil and fry the marinated chicken pieces.
• 7. Add the paste, fry till the masala mixes well and turns brown.
• 8. Now add the chopped tomatoes and sauce for 5-10 minutes.
• 9. Next, add the potatoes, salt and garam masala powder.
• 10. Cover and cook on low heat till the potatoes and chicken are done.  Garnish with the remaining grated coconut.

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