Preparation Method

• Chop the boneless chicken into small pieces.
• Dry roast coriander seed, cumin, poppy seed, cinnamon, cardamom, star anise, clove and pound it.
• Heat a heavy bottomed pan with four tablespoon of Idhayam sesame oil.
• Flip the chicken pieces, ginger garlic paste, chilli powder, turmeric powder salt and fry well and keep aside.
• Simmer to a low flame.
• Cook until the water is absorbed completely and the oil leaves to the sides (approximately 25 minutes).
• Heat another pan with Idhayam sesame oil.
• Add fenugreek, curry leaves, red chilli, garlic and fry for a minute.
• To this add the fried chicken pieces, fried oil and stir well.
• Simmer to a low flame and add the pound spices and fry for fifteen minutes.
• Warm the lemon juice.
• Allow it to cool and add it to the chicken pieces.
• Remove from fire.
• Allow it to cool.
• Store in glass jars, refrigerate and use when necessary.