Hyderabadi Chicken Kuruma

This is another recipe I flicked from my Mom in law's collection. :) And I have to say, this is really truly delicious and tastes even better the next day!!!

Chicken: 1 kg

To roast and grind:

Onion:  1sliced

Kus Kus: 1 tsp

Grated Coconut: 3/4 cup

Saunf/Perinjeerakam/Fennel: 2 tsp

Tomatoes: 2

Fry the tomatoes separately and keep aside.

Fry the onion, kus kus, grated coconut and saunf to very light brown and grind it along with the fried tomatoes and keep aside.

For the Curry:
Oil: 2 tbsp
Cinnamon: 1
Cardamom: 1
Cloves: 6
Onion: 2 sliced
Ginger garlic Paste; 1 tbsp
Green Chillies: 4
Chilly Powder: 1 tbsp
Coriander Powder: 1 tbsp
Coriander leaves.

Heat oil and throw in the cinnamon, cardamom and cloves.
After a few seconds add the onion and when it is light brown, add the ginger garlic paste and saute till the raw smell is gone.
Add the chicken pieces, green chillies, chilly powder and coriander powder and saute for a few minutes.
Now add the ground masala and mix well.
Add salt and cook till chicken is tender.
Garnish with coriander leaves and serve with Naan or Chapati.