An exotic, spicy, dry preparation of the rare Kadaknath chicken is a treat to remember

KADAKNATH SUKHA CHICKEN

Ingredients

750 gms Kadaknath chicken, cut into 2 inch pieces on the bone
Masala paste
2-3 tbsps oil
2-3 green cardamoms
3-4 cloves
6-8 black peppercorns
½ mace blade
1 black cardamom
A small piece of stone flower
½ inch cinnamon stick
½ cup grated dried coconut
1 large onion, sliced
1 tsp caraway seeds (shahi jeera)
6-8 garlic cloves
1 inch ginger piece, roughly chopped
2 tsps white sesame seeds
1 large tomato, roughly chopped
10-12 fresh coriander sprigs
Gravy
3-4 tbsps oil
1½ tsps red chilli powder
½ tsp turmeric powder
1 tbsp kanda-lasoon masala
Salt to taste
4 tbsps chopped fresh coriander leaves + for garnish

Method

1. Heat oil in a kadai. Add green cardamoms, cloves, black peppercorns, mace blade, black cardamom, stone flower, cinnamon stick, dried coconut and onion and mix well. Cook till golden brown.
2. Add caraway seeds, garlic, ginger, white sesame and mix well. Cook for 1 minute.
3. Add tomato, mix and cook for 2-3 minutes. Switch the heat off and allow to cool slightly.
4. Put the mixture into a blender jar, add coriander sprigs and ¾ cup water and blend to a fine paste.
5. To make the gravy, heat oil in the same kadai. Add the blended paste and mix well. Cook till the oil separates.
6. Add red chilli powder, turmeric powder, kanda-lasoon masala and salt and mix well. Cook for 1 minute.
7. Add kadaknath chicken and sauté on high heat for 3-4 minutes. Add ¾ cup water and mix well.
8. Add 2 tbsps coriander leaves and mix well. Cover and cook for 25-30 minutes or till the chicken is done.
9. Add remaining coriander leaves and mix.
10. Transfer into serving bowl, garnish with coriander leaves and serve hot with bhakris.

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