Stylish Achari

Chicken – 500 gm (curry cut)

Ginger-garlic-green chilli paste – 1 tbsp

Turmeric powder – 1 tsp

Salt – to taste

Oil – 3 tbsp

Onion – 2 large, finely sliced and chopped

Garlic – 4–5 cloves

Coriander seeds – 2 tbsp

Poppy seeds – 1 tbsp

Cumin seeds – 1 tsp

Fennel seeds – 1 tsp

Black peppercorns – 1 tsp

Cloves – 4–5

Cinnamon – 1 small piece

Bay leaves – 2

Dry coconut (kopra) – ½ cup

Malvani masala – 1 tbsp

Water – as required

Fresh coriander – for garnish

1. Take a bowl and add the chicken. Add the ginger-garlic-green chilli paste, turmeric powder, and salt. Mix everything well and keep aside for 30 minutes.

2. Heat a tawa and add some oil. Add the sliced onions and garlic, and sauté until they turn translucent.

3. Add coriander seeds, poppy seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, and bay leaves. Mix well and cook for a few minutes.

4. Add the dry coconut and sauté until it turns golden brown.

5. Allow the mixture to cool slightly, then grind it with a little water into a smooth paste.

6. Heat oil in a pan and add the chopped onions. Cook until translucent.

7. Add Malvani masala and mix well.

8. Add the prepared paste and cook until the oil separates. Add a little water if required.

9. Add the marinated chicken and mix well so the chicken is fully coated with the masala. Cook for a few minutes.

10. Add water as required and let the curry cook until the chicken is tender.

11. Garnish with fresh coriander and serve hot.

12. I have kept the batter of Kombdi Vade overnight.