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Spicy chicken in a thick gravy

  • 1.5 kg (3.3 lb) Chicken, skinned, cut into 10 pieces

For the spice paste:

  • 10 Dry red chillies, soaked in hot water for 10 minutes
  • 1 tbsp (4 1/2 g) Coriander powder
  • 1 1/2 tsp (3 g) Cumin seeds
  • 1/2 tsp (1 1/2 g) Fenugreek seeds
  • 10 Black peppercorns
  • 3 tsp (6 g) Poppy seeds
  • 1/2 cup (60 g) 2 oz Coconut, finely grated
  • 3/4 cup (90 g) 3 oz Onions, sliced
  • 1 tsp (2 g) Turmeric powder
  • 1/2 tsp (1 g) Green cardamom powder
  • 1/2 tsp (1 g) Cinnamon powder
  • 1/2 cup (100 g) 3 1/2 g Vegetable oil
  • 2 1/2 tsp (15 g) Garlic paste
  • 2 1/2 tsp (15 g) Ginger paste
  • Salt to taste
  • 1/2 cup (100 ml) 3 1/2 fl oz Lemon juice

Dry roast each ingredient for the spice paste separately until brown. Blend to form a smooth paste, adding water if required.

Heat the oil in a heavy-bottomed pan; when hot, add the spice paste, garlic and ginger pastes. Fry, stirring, until the oil separates from the masala.

Add the chicken pieces and salt. Stir to mix well. Cook until the mixture is dry. Add water and cook covered, until the chicken becomes tender. Add the lemon juice and mix well. The gravy should be thick and dark in colour.

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