Ingredients
- 4 medium Onions, finely sliced
- 4 green chilies, sliced
- ¼ cup freshly grated Coconut
- 2 tbsp of Ginger Garlic paste
- 4 tsp Vegetable Oil (You can substitute with any neutral oil
- 2 lbs of bone in Chicken thigh cut into pieces
- 2 tbsp Vegetable Oil (You can substitute with any neutral oil)
- 3 tbsp East Indian Bottle masala Add to Cart
- 2 tsp Turmeric Powder
- Salt to taste
- 1-2 tsp tamarind pulp (You can find wet Tamarind in most Asian grocery stores. Alternatively, you can use equal quantities of Lime juice)
- 2 cups of boiled Potatoes, diced in large pieces
Instructions
- In a saucepan, heat the oil and fry the Onions until golden brown.
- Next, add the remaining Khudi spice ingredients and grind everything to a smooth paste
- Heat oil in a Dutch Oven or oven safe pot and saute the Khudi paste for 5 -7 minutes, till aromatic.
- Add the East Indian Bottle Masala and Turmeric and mix well. Keep the heat on low to medium and cook the paste until you see the oil starting to separate.
- Now add the Chicken and saute for a few minutes till the Chicken is coated really well in the masala paste.
- Now add Salt to taste and mix everything really well. Finally, add about 1 cup of water.
- At this point, remove from the stove, cover tightly in foil and cook in a 350 degree oven for 40-50 minutes or until Chicken is completely cooked.
- Remove from the oven and add the tamarind or lime juice and cooked Potatoes and mix everything well.
