Murg Ki Shaguti:(Hyderabadi Style)

Muzhu Kozhi Varuval/ Kotti Fry.

Ingredients :

Whole Chicken - 1 (skinned and cut)
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Pepper 2 spoons
Cardamom 3 pods
Poppy seeds1 spoon
Cinnamon 3 sticks
Cloves5
Chilly powder 2 spoon
Nutmeg 1/4 spoon coarsely ground
Coriander powder 1 spoon
Fennel seeds 1 spoon
Turmeric powder 1 spoon
Ginger 3 inch size piece
Tamarind juice 1 cup
Vinegar 1/2 cup
Oil 1-2 cup
Salt
Onion 2-3 thinly sliced
Whole coconut 1 grated

Method:

Heat few spoons of oil in a pan. Fry cumin seeds, peppercorns, cardamom, nutmeg, cinnamon, cloves, fennel seeds, ginger and fenugreek seeds for few minutes. Fry till brown and wet grind to a fine paste. (paste 1)

Fry one sliced onion in a little oil. Add half of the coconut with poppy seeds to this and fry them too. Wet grind this too...to a fine paste. (paste 2)

Extract the milk from the other half of the coconut to get one cup of thick milk and 1 cup of thin milk from the rest.Set them aside

Heat 1/2 cup of oil in a pan. Fry the remaining 2 sliced onions, till brown. Add chicken pieces now. Further add wet ground pastes(both 1 and 2) Add salt, chili, coriander and turmeric powders. Fry hem well...till chicken turns opaque.

Add tamarind juice and the thin coconut milk to the chicken. Cover and cook till the chicken is tender. When it is half done....add vinegar and thick coconut milk. Cover and cook for few more minutes.

Serve hot with rice or chappathis.