Maharashtrian Chicken Curry

Ingredients:

• 7 leg and thigh chicken portions, with bones

• 6 tbsp oil
• 1 stick cinnamon
• 4 cloves
• 4-6 peppercorns
• 6 green cardamon pods
• 2 large onions, chopped
• 1 tsp   Garama Masala
• 1 tbsp ground coriander
• 1 tbsp cumin
• 1 1/2 tbsp tomato puree
• For the marinade;
• 1/2 tsp turmeric
• 1 1/2 tsp home-made masala / Garam Masala
• 1/2 tsp salt
• 4 tbsp yoghurt
• For the paste;
• 6-7 cloves garlic, minced
• 2 inch ginger, minced
• handful coriander leaves
• 1 cup grated dry coconut

Method

1. Marinate the chicken with yogurt,lime juice,salt,red chilli powder,turmeric powder,ginger garlic paste & oil for 4 hours or overnight.
2. Heat the oil and fry the cinnamon, cloves, peppercorns and cardamom pods for a minute or two
3. Fry the onion in the oil till soft and lightly browned,then fry the coconut & all the whole spices ,then blend it to a fine paste
4. Add the masala, coriander and cumin powder, stir gently for 2-3 mins
5. Add the garlic and ginger paste to the onion and spice mix, and stir (you can also smear the paste onto the chicken)
6. Stir in the tomato puree for another few minutes
7. Add the chicken and fry until lighlty brown on all sides, about 10 minutes
8. Add the water till you get a runny sauce, and simmer till chicken gets  cooked.
9. Serve with chapatti's or rice.