Preparation time: 10 mins

Cooking time: 30 mins

Serves: 6 to 8

INGREDIENTS:

For gravy:

• Onion: 3 big finely chopped
• Kolhapuri masala /chicken masala: 3tbsp
• Kashmiri chilli powder : 2 tbsp
• Turmeric powder: 1/2 tsp
• Salt: for taste
• Lime juice : 2 tsp
• Chicken: 1 kg
• Ginger garlic paste : 1 tbsp
• Coriander leaves : finely chopped 1 cup

To grind :

• Dry coconut pieces : 1 cup
• Garlic cloves : 8
• Ginger : 1 small piece
• Coriander leaves : 1/2 cup
• Cumin seeds : 2 tsp
• Sesame seeds : 2 tsp
• Water

PREPARATION:

• Clean chicken pieces ,drain and keep aside.
• Heat oil in a pressure cooker, add half of the chopped onions and saute until onion turns translucent.
• Add  ginger garlic paste and saute until raw smell goes.
• Add turmeric powder and mix.
• Now add chicken pieces and mix well , saute for 2 to 3 mins.
• Add salt and 2 n half cups of water and pressure cook till 2 whistles.
• Dry roast cumin seeds and sesame seeds.
• Grind together dry coconut, garlic cloves , ginger, roasted cumin and ginger , coriander leaves and water into a smooth paste.
• Once chicken is cooked remove from flame add separate the chicken stock and keep aside.
• In another vessel heat little oil and saute remaining chopped onions until it turns translucent.
• Add the ground paste and little water and cook for 3 mins.
• Add kolhapuri masala or chicken masala and kashmiri chilli powder.
• Saute for a minute.
• Add the chicken stock and more water and let it boil.
• Add chicken pieces and salt and let it simmer for 5 mins.
• Add lemon juice and chopped coriander leaves.
• Serve with rice , bhakri or roti.