Ingredients:
1 kg whole chicken,
2 big onions, chopped finely,
1 big tomato, chopped finely,
1 tsp Ginger-Garlic paste,
3/4 tsp red chilli powder,
1/4 tsp turmeric powder,
1/2 tsp garam masala,
3-4 tbsp onion-coconut paste (Method given below)
Salt to taste,
Oil for frying,
Water for gravy.
For marination-
3-4 tbsp curd,
1 tsp ginger-garlic paste,
1/2 tsp red chilli powder,
1/4 tsp turmeric powder
Method:
Marianate the chicken with the ingredients given for marination, for more than 1 hour.
In a kadhai or a deep frying pan, heat oil and fry the onion till it turn golden brown. Add the ginger garlic paste and fry for a minute. Now add turmeric powder and red chilli powder, fry for some time and add the chopped tomatoes. Fry tomatoes till they turn soft and the masala starts leaving oil. Then add the onion-coconut paste and fry properly. Add garam masala to it and saute for some time. Add the marinated chicken to this masala, mix well and add little water, enough to cook the chicken and season with little salt if required (since we added some quantity of salt while marinating the chicken) . Keep a lid and let the chicken cook properly. Mix in between to avoid burning.
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Onion-Coconut paste-
Fry 2 cups sliced onions in some oil till they turn light brown. Drain and keep them aside. Take 2 cups of dry dessicated coconut and roast it in some oil, till it turns light brown. Allow them to cool down for some time. Then grind fried onions and coconut along with very little water into a fine paste. Store this paste in an airtight container in the refrigerator, in the freezer. It can be stored for around 7-10 days.