Kori Ajadina

1, 1 kg chicken
2, 25 - 30 red chillies
3, 3 tablespoon coriander seeds
4, 1 teaspoon jeera ( cumin seeds )
5, 1 teaspoon methi seeds
6, 1/4 teaspoon ajwain ( optional )
7, 1 teaspoon peppercorns
8, Ghee for frying ( or 1 tablespoon oil )
9, 7 - 8 garlic flakes
10, 1 teaspoon turmeric powder
11, 1 tablespoon tamarind paste
12, 1 1/2 coconut, grated
13, 10 - 12 garlic flakes
14, 1 teaspoon jeera
15, 2 big onions, finely sliced
16, 1 tablespoon butter
17, 1/2 cup water
18, Salt to taste ( or 1 teaspoon )

19, 2 teaspoon ghee
20, 1 onion, finely sliced

Fry ingredients from 2 to 7 in a little ghee , then grind them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside ( 1 st masala paste )

Then add grated coconut , garlic flakes, jeera and grind coarsely without water ( 2 nd masala paste )

Clean and cut chicken. Heat oil / ghee in a wide kadai or frying pan. Fry sliced onions till golden color. Add chicken, finely ground masala ( 1 st masala paste ), 1/2 cup water, salt to taste. Cover with a lid and boil till cooked. Add the ground coconut ( 2 nd masala paste ) and keep it on a slow flame till it becomes dry and fragrant.



Final seasoning:

Heat 2 teaspoon ghee in a kadai, and add 1 chopped onion. Fry till dark brown, pour the curry over the seasoning . Serve hot with rice / rotis.

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