An exotic, hot, dry preparation of the uncommon Kadaknath chicken is a treat to keep in mind

KADAKNATH SUKHA CHICKEN

Active ingredients

750 gms Kadaknath chicken, cut into 2 inch pieces on the bone
Masala paste
2-3 tbsps oil
2-3 green cardamoms
3-4 cloves
6-8 black peppercorns
1/2 mace blade
1 black cardamom
A little piece of stone flower
1/2 inch cinnamon stick
1/2 cup grated dried coconut
1 big onion, sliced
1 tsp caraway seeds (shahi jeera).
6-8 garlic cloves.
1 inch ginger piece, roughly sliced.
2 tsps white sesame seeds.
1 big tomato, approximately chopped.
10-12 fresh coriander sprigs.
Gravy.
3-4 tablespoons oil.
1 1/2 tsps red chilli powder.
1/2 tsp turmeric powder.
1 tbsp kanda-lasoon masala.
Salt to taste.
4 tablespoons chopped fresh coriander leaves + for garnish.

Approach.

1. Heat oil in a kadai. Add green cardamoms, cloves, black peppercorns, mace blade, black cardamom, stone flower, cinnamon stick, dried coconut and onion and blend well. Cook till golden brown.
2. Add caraway seeds, garlic, ginger, white sesame and blend well. Prepare for 1 minute.
3. Add tomato, mix and cook for 2-3 minutes. Change the heat off and enable to cool a little.
4. Put the mix into a mixer container, add coriander sprigs and 3/4 cup water and blend to a great paste.
5. To make the gravy, heat oil in the exact same kadai. Add the mixed paste and mix well. Prepare till the oil separates.
6. Add red chilli powder, turmeric powder, kanda-lasoon masala and salt and mix well. Prepare for 1 minute.
7. Add kadaknath chicken and sauté on high heat for 3-4 minutes. Add 3/4 cup water and blend well.
8. Add 2 tablespoons coriander leaves and blend well. Cover and prepare for 25-30 minutes or till the chicken is done.
9. Include remaining coriander leaves and mix.
10. Transfer into serving bowl, garnish with coriander leaves and serve hot with bhakris.

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