Chicken Masaledar Kadhi.

Chicken Masaledar Kadhi ..........

Clean and wash 1 kg of chicken in plenty of water, rub in a mixture of salt, haldi and red chilly powder and keep aside to marinate for 30-45 minutes. 

Pressure cook 4-5 large sized potatoes, cool and peel off the skin cut them into large pieces. 

For the masala : Heat a thick bottomed Kadai with 1-2 tblsp of oil, when hot add 3-4 medium sized finely sliced onions and fry till it turns slightly brown, add 1 inch pieces of ginger finely chopped and 10-12 finely chopped garlic and fry for a few minutes till its rawness goes. Lower the heat and add 2 tblsp coriander seeds, 1 tsp fennel seeds 1 tsp jeera, 1 tsp white til, 2-3 tblsp of Chana dal, 2 tsp heaped groundnut, 1 tsp of cus cus, ½ tsp whole black pepper, ½ cup of cashew nuts 5 cloves, 1 black cardamom, 3 green cardamom, 1 inch cinnamon, 1 bay leaves, few curry leaves, 1 flower javitri, Small nutmeg pieces, ½ cup of grated copra, 1 Star anise and keep frying till you get a fragrance, add in 8-10 red Kashmiri chilly and fry for another two minutes. Remove and set it aside to cool. 

Grind the above fried mixture to a fine paste with as little water as required. 

Heat a thick bottomed Kadai with 1 cup of oil, when hot add in the potatoes and fry till golden, remove and keep aside. In the same kadai add in the chicken pieces and fry well till evenly browned. Add a cup of water and cook on low heat till 75% done. Remove and keep aside. 

Add in the masala in the same kadai and fry on medium to low heat for 5-10 minutes. Sprinkle little by little water if required. Do not allow the masala to burn. Add in the fried chicken, potatoes and mix well and let this masala coat the chicken well on all sides. Add 2 glass of hot water, salt to taste and mix well. Add more water if required, but keep the gravy on thicker side. Cover and cook till done. Once done add a handful of finely chopped coriander leaves. 

This curry should ideally be a bit on the thicker side but if you wish you can add in more water to bring the curry to desired consistency. 

Serve with Roti / Naan / fried Rice / Coconut milk rice / Parotta etc.