Today I will present the typical Ratnagiri (sangameshwar) style chicken.
This is especially eaten as a Protein and Fats booster in winters.
So lets check the recipe out.:)
Paste of Ginger, Garlic, Fresh Coriander, Green chili and some salt to be applied to the whole chicken chunks.
Marinade for 30-60 mins.
Put 2 Tablespoon Ghee on a Pan/ Tawa and add some Powdered dry coconut.
Add the Khada Garam Masala (Cloves, Cinnamon, 6-8 cloves of Garlic, poppy seeds, Black Cardamom)
Fry all this till you get a brownish color. Remove and let it cool.
Add little water and make a paste. Keep aside.
Take 2-3 Tablespoon of Ghee in a Deep pan and add 1 tablespoon salt and Onions. Fry.
Add full Black pepper 1 Tablespoon and Red chili powder. Fry.
Add the (Garam Masala and Dry coconut) paste.
Add Marinated chicken to it and cover the pan with a lid.
Keep some water in the lid and cook on low to medium flame for 10 mins.
Remove the lid and stir. Add coconut milk extracted from half coconut (freshly made preferred)
Cook again without covering with lid for 10 mins. Add 1 full Lemon Juice and stir.
Garnish with coriander leaves and serve hot with Jeera rice..:)
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