Mindful Seasoning....: Chicken Curry

For marination :

Roast and grind (for Gravy) :

Sukka Khobra / Dry Coconut slices - 1/2 cup
Khada Garam Masala- cumin (1/4 tsp), cloves (4), cinnamon(small piece), black pepper(4), dagad phool (small piece)
Garlic cloves - 3
Ginger - small piece

Thaw frozen chicken drumsticks by placing them in hot water for 3-4 hours
Remove the fat on the drumsticks.
Clean and make long slits on the drumsticks.
Marinate the drumsticks with all the ingredients mentioned under "marination".
Refrigerate overnight or for atleast 6 hours .
Take very little oil in a pan and roast dry coconut slices and khada garam masala on it. Keep it aside for half an hour and let it cool .
In the mean time, chop onion (1/2), tomato (1/2), coriander leaves and keep aside.
Grind the dry coconut slices, khada garam masala with ginger (small piece) and garlic (3 cloves) adding little water into a smooth paste.
In a pressure cooker, heat 3 tsps oil.
Once hot, add cumin, chopped onion and fry.
Then add tomatoes and fry.
Now add the coconut- garam masala-giner-garlic paste and fry for 5 minutes until the raw smell of garlic vanishes.
Then add marinated chicken pieces along with the marinade.
Mix everything well and let the chicken pieces fry for 4-5 minutes.
Now water is to be added based upon how much gravy we need, and how thick we want the gravy to be.
Add 1 tsp Chicken Masala, 1 tsp Red chilli powder and 1 tsp salt.
Pressure cook until 5 whistles.
Once the steam settles down, check taste and adjust salt, red chilli powder, chicken masala, Ghee and let it boil for 4-5 minutes in the pressure cooker without the lid.
Finally add coriander leaves.
Add lemon juice if required.
Serve hot with Chapati/Rice and Onion !

Mindful Seasoning....