Directions
Heat a little ghee/butter in a pan and roast the black peppercorns, turmeric powder, fennel, corriander, fenugreek and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste.This is the first Paste.
Coarsely grind the grated coconut, garlic and cumin seeds without adding any water at all. The paste needs to be very coarse and very dry.This is the second paste.
Mix the chicken with the first paste. Cover and cook without adding water on low fire in a heavy-bottomed pan till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low fire for about 3 minutes or till the chicken is completely cooked.
Heat the clarified butter(ghee)/butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. Pour this garnish over the chicken.
