Kori Roti
Ingredients :
- 1 whole coconut grated
- 1 tbsp corriander seeds
- 5 red chillies (byadgi)
- 1/4 tsp fennel (sauf) seeds
- 1/4 tsp mustard seeds
- 1/2 tsp cummin (jeera) seeds
- 1/4 tsp poppy seeds
- 1/4 tsp pepperseeds
- 4 green chilly
- 9 cloves
- 1 tsp fenugreek seeds
- 2 chopped onions
- 16 garlic pods
- 2" ginger chopped
- 4 tbsp oil
- 1tbsp ghee
- 1 finely chopped onions
- 1 kilo chicken pieces
- 3 potatoes cut quartered
- 1 tsp salt
- 1/2 tsp tumeric powder
- 1 lemon sized tamarind soaked
- Grind 1 whole coconut grated with 1/2 cup water. Strain the creamy paste with a colander. Repeat the process to collect the the coconut milk. Keep aside.
- Roast with 2 tbsp oil, 1 tbsp corriander seeds, 5 red chillies (byadgi), 1/4 tsp fennel (sauf) seeds, 1/4 tsp mustard seeds, 1/2 tsp cummin (jeera) seeds, 1/4 tsp poppy seeds, 1/4 tsp pepperseeds, 4 green chilly, 9 cloves, 1 tsp fenugreek seeds,2 chopped onions, 16 garlic pods, 2" ginger. Grind into smooth paste.
- In kadai heat 2 tbsp oil, 1tbsp ghee, 1 finely chopped onions. When onions turn soft add 1 kilo chicken pieces, 3 potatoes cut quartered, 1 tsp salt, 1/2 tsp tumeric powder. Stir well and cover and cook for 8 minutes. Chicken should be soft and tender. Now add ground masala and cook for 2 minutes. Add water of 1 lemon sized tamarind soaked and coconut milk. Bring to boil and cook for 2 mins.
- Serve with roti.