(Variation) With coconut milk

¼ chicken

¼ tsp red chillies

¼ tsp dhunia/jeero (coriander/cumin)

2 cups dahi (yoghurt)

Milk from 1 coconut

¼ bunch dhunia

2 cloves of garlic

¼ tsp ginger/garlic

1 tsp salt to taste

2 small onions (grated)

2 tbsp fresh coconut

3 green chillies

2 tsp chana flour (gram)

¼ tsp jeero (cumin)

Cut chicken in small pieces.  Keep aside two teaspoons of onion and braise the remainder in 1 tablespoon of ghee till a delicate brown.  Add chicken with the ginger/garlic, red chillies, salt and dhunia/jeero and the 2 tablespoons of fresh coconut grated or pounded as preferred.  Braise slowly till masalas coat meat evenly and is delicatedly tanned. 

Meanwhile to the dahi add a chutney made from the dhunia leaves, garlic, jeero, green chillies and last add the chana flour.  Beat well with beater.  Extract milk from rest of coconut and beat it into the dahi mixture.  Add tis liquid to the brasiing meat and bring to boil, stirring continuously.  Reduce heat and allow to simmer slowly (with lid on) till chicken has cooked. 

Finally make a vagaar with 1 teaspoon of ghee, a few onion slices, a good pinch jeero and 2 red chillies (dried ones).  As soon as onion is a lovely gold, add to khuri and serve garnished with a few whole mint leaves. 

This is to be served with khitchri made from moong dhal and rice or lentil dhal khitchri.