For the coconut gravy: 1 medium onion (chopped)5 teaspoon oil½ teaspoon crushed garlic1 teaspoon salt1 teaspoon chilli powder½ teaspoon arad (Turmeric) 1 teaspoon dhana Jeeru (Cumin) powder½ cup passatta or liquidised tin tomato¾ block of coconut
Marinate the chicken with:2 cups chicken fillet (Cubed in tikka size pieces)5 teaspoon yoghurtPinch of salt, chilli, arad (Turmeric) , dhana Jeeru (Cumin) ¼ teaspoon crushed ginger¼ teaspoon crushed garlicMix All of the above together and keep aside. Optional ingredients:-Kasturi Methi (Fenugreek)-Whole green chilli, desiccated coconut and/or chopped coriander to garnish
1.) Sauté onions in oil, once it’s light brown add in garlic, all house spices and the passata or liquidised tomato, let it cook low heat until the oil comes up (approx 10-15mins).Add in the block coconut and let it melt. Switch of cooker and allow to cool. 2.) 30 minutes before you going to eat switch the gravy pot back on. Add the marinated chicken and cook through, add dry Methi (Fenugreek) if you have as well (optional) 3.) Serve with rice.
INFO & TIPS
Single Cream can be added at the end if you want a creamier gravy .