Chicken 65

Ingredients: 

• Chicken (breast pieces is better) - 1 kg
• Onion - 1 small - cut into thin long pieces for garnish
• Turmeric/haldi powder
• Salt
• Ghee
For Masala:
• Garlic - 1 bulb - peeled and cut
• Ginger - 1 inch piece - cut
• Onion - 2 big - cut
• Tamarind/HonseHooli pulp - 1 Tblsp
• Red Chillies - 6 o 7 (according to the taste)
• Funnel Seed/Somp  - 1 tsp
• Cumin/Jeerge - 1 tsp
• Fenugreek/Menthe - ½ tsp
• Coriander seed/Kothumbari beeja - 2 Tblsp 
• B. Pepper/Kalmenisu - 1 tsp
• Poppy Seeds/Gusgase - 1 tsp
• Cinnamon/Dalchin Chekke - 3 pieces
• Cloves/Lavanga - 3

Method: 

1. Clean and cut chicken into 1 to 2 inch pieces. Squeeze out the extra water.  
2. Sprinkle salt and haldi over the chicken.(optional: rub in some lemon juice or vinegar - help tenderize the chicken ). Mix it all and keep it aside to marinate for at-least 10 minutes
3. Make masala ready:Roast all the masala dry ingredients with bit of ghee/oil on a tawa/griddle. 
4. Grind all the masala ingredients in a blender(mixie) to a fine paste.  Keep aside 
5. Pressure cook Chicken pieces with masala - for one whistle.  
6. Once pressure is released, transfer the chicken and masala on to a think bottom tawa/griddle. 
7. Let it cook on medium high (covered if needed) until liquid is observed.
8. Add a spoon of ghee or oil and shallow fry/roast the chicken in the same tawa by gently turning the chicken pieces around. Note: Do not disturb the chicken too much, the pieces will break apart.
9. Once done, turn off the heat and let it sit for 5 to 10 minutes before transferring to serving tray. 
10. Garnish with coriander leaves, cut onion and lemon wedges.

Enjoy!!