Chicken Chukka

Ingredients

• Chicken - 1/2 kg
• Grated coconut - 1/2 cup
• Garlic - 20 clove
• Dried red chilies - 10 whole
• Coriander seeds - 1 tbsp
• Peppercorns - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Onion - 1 whole
• Poppy seeds - 1/2 tsp
• Cinnamon stick (1-inch) - 1 whole
• Cloves - 2 whole
• Fenugreek seeds - 1 pinch
• Turmeric powder - 1/2 tsp
• Curry leaves
• Salt
• Ghee - 3 tbsp
• Oil - 2 tsp

Instructions

1. 1Heat 1 tsp oil in a pan, then add coriander seeds, dried red chilies, peppercorns, 15 garlic cloves, poppy seeds, cinnamon stick, cloves, fennel seeds, 1/4 tsp cumin seeds, 1/4 tsp chopped onion and turmeric powder; roast on low flame for 2-3 minutes until aromatic and slightly toasted, then grind everything to a smooth paste.
2. 2Heat ghee in a separate pan, add the remaining cinnamon stick and the rest of the chopped onion, and sauté until the onion turns light brown and fragrant so it adds depth to the dish.
3. 3Meanwhile, heat oil in another pan and add grated coconut, the remaining cumin seeds and 5 garlic cloves; roast until the coconut is golden, then grind this mixture to a fine coconut paste.
4. 4When the onion in the ghee is light brown, add the chicken, 3/4th of the spice paste and salt; mix well, cover the pan and cook without adding water so the chicken releases its own juices and absorbs the spices.
5. 5Once the chicken is well cooked through, stir in the coconut paste and the remaining spice paste, then add the curry leaves and mix to combine so the flavors meld.
6. 6Continue to roast the chicken in the pan until all water is evaporated and the chicken is dry and coated evenly with the spice mixture, checking occasionally and stirring so nothing sticks.
7. 7Serve hot with rice or roti for a satisfying meal that highlights the toasted spices and coconut.
8. 8Optional: garnish with a few fresh curry leaves and a light drizzle of ghee before serving for extra aroma and gloss. (Optional)