The difference in this recipe is the usage of roasted poppy seeds along with cardamom, cinnamon and clove. That really give it a nutty taste and enhances the roast effect. Though I managed to click a step wise pictures, I was not able to click proper end picture. It was a hurried last minute capture before being passed on.
Chicken, cut into bite size – 250 gms
Onions – 1 big
Tomato, puree – 1 medium
Green Chilies – 2 medium
Ginger Garlic paste – 1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Poppy Seeds / Gasa gasa – 1 tbsp
Cloves – 2
Cinnamon – 2
Cardomon – 2
Roasted and powdered.
How to make the Chicken Fry
Wash and cut into bite size pieces. Drain in a colander.
Heat a kadai and dry roast the poppy seeds, cloves, cinnamon and cardamom. After couple of tossing around, remove and allow it to cool. Grind to a fine powder once it’s cooled.
Add oil to the kadai, when hot add onions, chopped green chilies, saute well. When the onions turns colour, add ginger garlic paste. Cook for couple of mins.
Add the drained chicken, combine everything well and cook on high. Moisture starts coming out. Continue stirring, after 10 mins, add red chili powder, coriander powder. combine everything and continue cooking.
Next add the tomato puree, cook on high. Then add a cup of water and cover with lid. Simmer for 10 – 15 mins.
When the chicken is cooked and tender, saute in high for the moisture to evaporate. Remember this has to be almost dry, so continue until you find the moisture is all evaporated and nicely done.
Finally add the ground masala powder to the chicken and mix everything well. Cook for couple of mins, sprinkle coriander leaves and switch off.