Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
Soak poppy seeds in 1 cup warm water for 10 minutes.
Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
Finish with fresh cream.
4.0 stars based on
Prep time: Minutes
Cook time: Minutes
Total time: 1 hour 30 min
Serving size: 1 medium slice
Calories per serving: 250
Fat per serving: 12g
6 cupsWhite sugar:
since when a Punjabi dish is having coconut? It is only coastal cuisine ingridient.
Mar 17, 2010
I tried this recipe today - and it was delicious! Everybody loved it too.
On a personal note, i think the quantity of shredded coconut could be reduced, as I felt that the coconut fragrance overpowered all the other smells of the spices . But it was delicious.
Having said that, its only a personal choice. Some people may like the very same thing.