This dish goes pretty well with both rice & roti. If you are preparing this dish you don’t need to get worried about preparing separate dishes for rice & roti.

Ingredients:
Chicken- 8 pieces (medium size)/800 gm
Coriander seeds- 2 tbsp
Turmeric powder- ½ tbsp
Fennel seeds- ½ tsp
Peppercorn- 1 tsp
Fenugreek seeds- 1 tsp
Cumin seeds- 1 tsp
Poppy seeds- 1 tbsp
Grated coconut- 1 (medium size)
Garlic flakes- 12
Onion (large)- 1 chopped
Tamarind paste- 1 tbsp
Roasted red chilli- 12
Curry leaves- 10-12
Ghee/ butter/oil- 4-5 tbsp
Salt-As per taste
Direction:
Take a frying pan & heat butter/ghee on the medium temperature.
Add the black peppercorns, fennel, turmeric powder, poppy seeds & coriander.
Let it cook till a spicy smell comes out.
Remove from the heat & let it cool.
Make a paste of roasted chilli and tamarind paste .
Now blend the grated coconut along with cumin seeds & garlic.
Make a solid second paste of this mixture (the paste should be very dry).
Take a heavy bottomed container & pour the first paste.
Add the chicken pieces & stir well for proper coating with the paste.
Cover the top & allow it to cook for almost 20-30 minutes (till the chicken pieces are almost done).
Now pour the second paste & sprinkle the salt.
Stir a little bit & cover the top again.
Let it cook 5-8 minutes more (until the chicken pieces are done properly).
In another pan heat butter/ghee & fry the curry leaves along with minced onion (till they turn brown in colour).
Garnish with this mixture & serve with fried rice or nan or roti.