Chicken Masala ............
Wash and clean 500 gms of chicken pieces, apply pinch of haldi powder, pinch of red chilly powder, pinch of salt and mix well and let marinate for 30-45 minutes. Keep it aside or in the fridge if you need more time or are going to prepare the curry after a few hours.
To be ground :
1. Grind to a very fine paste 2 onions, 1 large or 2 small tomatoes,10-12 garlic cloves, 1” piece of ginger,
2. Grind to a fine paste ½ cup of freshly grated coconut with 5-6 red kashmiri chillies,
3. Grind 1 cup of coriander leaves, handful of pudina leaves with 2-3 green chillies.
Put the chicken in a broad vessel and add the ground coriander masala to it, mix well adding 1 cup of water and bring to a boil, lower heat and cook till 75% done. Keep this ready.
Heat 4-5 tblsp of oil in a thick bottomed kadai, when hot, lower the heat to medium and add in a few curry leaves, 1 bay leaf. Add the tomato onion paste and fry well till well done for a good 10-15 minutes. Add in the ground coconut red chilly paste and fry till the oil starts oozing out. Add ½ tsp haldi powder, 1 tsp coriander powder, 1 tsp jeera powder, ½ tsp fennel seeds powder and 2 garam masala powder, mix everything together and fry for some time on low heat. Add salt to taste, and the chicken cooked in green masala.
Mix everything together and bring to a boil. Keep the gravy thick. Do not add more water. Lower the heat to minimum and cook for some time till the curry is well done. Serve with pulav, roti, kulcha, naan, biryani or any other accompaniment of your choice.