chicken Khuddi...(East Indian famous)

This is the most famous east indian curry and the most commonest curry in any east indian house...

People very in it here and there because of the colour but for sure every east indian house has made this on a sunday!

Ingredients:

1 kg chicken, washed and cut into curry sized pieces

1 tbsp Ginger garlic paste

1 big onion sliced

6-7 flakes of garlic

1" ginger cut into medium slices

freshly grated coconut( 1 small katori( can vary it using kopra dried coconut)

1-2 Chillies

Whole Spices- Cinnamon, cardaomom,Pepper, cloves

1-2 tbsp bottle masala

kadipata, pepper( for tadka...thats my variation)

1 tomato

Coriander leaves

1 potato cut into 4 halves

1/2 carrot cut length wise into 4 halves

Salt

1. Marinate chicken with ginger garlic paste and salt 
2. On a tava, roast onion, garlic, ginger chillies, coconut and the whole spices
3. let it get roasted nicely on slow flame leaving to be brown though not burnt
4. Once it cools, grind it to mixture adding tomatoes and coriander leaves to it.
5. Once it forms a fine paste, add bottle masala( if you've added more of whole spices, reduce the amount of bottle masala
6. In a vessel, heat oil, add kadipata and pepper with clove(1-2) , Add the ground paste.
7. let it cook
8. Add potato, carrot and then the marinated chicken
9. Add water. and cover the vessel
10. Let it boil till chicken and vegetables are soft (for around 10-15 min)
11. Add and adjust salt, if not spicy you can add  a spoon of bottle masala
12. Garnish with chopped coriander leaves.
13. Serve hot with any rice or bread.

Now if you do not have bottlle masala at home, you can still make this with a little variation

(just add a tablespoon of red chilli powder and any sunday meat masala's 1 tbsp while grinding the mixture)

u will get a similar taste and its very tasty...I have tried both the variations and indeed it was good.