1 Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside. 2 Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts. 3 Add the ground paste and cook over medium heat for 7-8 mts. 4 Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat. 5 Serve with pulao, biryani, coconut rice or rotis. Prep: 15 mts Cooking: 40 mts Serves 4-5 persons Cuisine: Nigiri/Tamil Nadu . 2 large onions, finely chopped 1 1/2 tbsps ginger garlic paste 1 large tomato, chopped 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1 1/2 tbsp lemon juice salt to taste 2-3 tbsps oil chopped coriander leaves for garnish Dry roast: 1 tsp cumin seeds 1 tsp saunf 1 tsp khus khus 1″ cinnamon 2 cardamoms 5 tbsp grated fresh coconut 8 cashew nuts 1 tbsp roasted chickpeas Roast: (in 2 tsps oil for 5 mts) 6-8 curry leaves 8-10 shallots/sambar onions 4 green chillis 3 tbsps chopped coriander leaves 15 mint leaves
