Chicken Konkani [font=Arial, Helvetica, sans-serif] 1 kg desi chicken [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]2 whole pods of garlic (burn it on the gas till brown) [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]1 inch ginger [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]½ cup coriander leaves [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]2 tbsp malvani masala [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]1 tbsp garam masala [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]A pinch of turmeric powder [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]Juice of one lime [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]1 onion (burn on the gas till brown) [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]½ vati sukha copra (dry coconut) [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]2 tbsp ghee [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]1 finely sliced onion [font=Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif]• [/font][/font]Salt to taste[/font] [font=Arial, Helvetica, sans-serif]Make a smooth paste of garlic, ginger, coriander leaves, lime juice, malvani masala and turmeric powder. Wash and clean the chicken pieces. Marinate the chicken pieces with the paste and keep aside for 20 minutes. Make a wet paste of sukha copra and the burnt onion. In a kadai, heat the ghee and add the sliced onions. Fry for 2-3 minutes. Add the marinated chicken pieces, salt and half-a-glass of water to cook and boil it. When it boils, add the onion and copra paste. Add the garam masala powder. Mix well and cook till the chicken is tender. Garnish with fresh coriander leaves, lemon wedges and sliced onions. Serve hot with chapattis or rice.[/font]
