Chicken thighs - 3 lbs
Onions (big) - 3 nos.
Red chili powder - 2 1/2 tbsp
Cumin (Jeerakam) powder - 1 tbsp
Coriander powder - 3 tbsp
Salt - As reqd
Ginger-garlic paste - 3 tbsp
Poppy seeds (Khashakhasha) - 2 tsp
Cloves (Grambu) - 10 - 12 nos.
Cinnamon (Karugapatta) - 3" piece
Oil - 3 tbsp
Turmeric powder - A pinch
Lemon juice - 1/2 a lemon
Curd/buttermilk - 2 tbsp
Coriander leaves - A bunch for garnishing
1.Thaw the Tyson chicken thighs, which we get from American grocery stores.Or transfer the Tyson chicken from the freezer and place it in the refrigerator just 1 night before the day you want to cook. It will thaw by itself.
2.Remove the skin, cut the chicken and clean it well.
3.Marinate with ginger-garlic paste, chili powder, salt, lime juice, sour buttermilk, coriander powder and cumin powder for 1 hour.
4.Heat oil in a pan or a kadai.
5.Add chopped onions and fry, till they turn golden brown (transparent).
6. Add a few curry leaves, if desired.Take care to avoid burning of onions. Your curry tastes good only if your onions are fried to correct level without overcooking/undercooking.
7. Add the marinated chicken to it and cook for 10 mins on a low flame.
8.Grind together poppy seeds, cloves and cinnamon with some water into a smooth paste.
9. Add the above paste into the chicken and cook for 5 more mins, until it becomes half dry.
10. Add a cup of water and mix well.
11.Pressure cook up to 2 whistles.
12.After 10 mins, see if any extra water is left. If so, cook it on a medium flame for 5 mins, until water evaporates and forms thick gravy.
13.Garnish with coriander leaves.