1) 1 kg curry sized chicken on the bones - marinate with 1 tsp turmeric powder, 2 tsp red chilli powder, a pinch of hing, 2 tbsp vinegar, 1 tsp black pepper powder and salt as per taste. Marinate for 30 minutes.
2) Add mustard oil in a kadhai, when hot add the marinated chicken and fry well for 7-10 minutes until the chicken is 90% cooked and raw smell of chicken in gone. Take out the fried chicken and keep aside.
2) Add mustard oil in a kadhai, when hot add the marinated chicken and fry well for 7-10 minutes until the chicken is 90% cooked and raw smell of chicken in gone. Take out the fried chicken and keep aside.
3) In the same kadhai, add very finely chopped onions (2 medium) and fry well for 5 minutes on medium heat.
4) Add very finely chopped tomatoes (1 large), mix well and fry for 2-3 minutes.
5) Add 1 tsp each of turmeric and red chilli powder and mix well.
6) Add 1.5 tbsp ginger garlic paste and fry (kassifying) for 7-10 minutes.
7) Add 2 tbsp of a fine mustard paste (should not have the black particles). Lower the heat, mix well and let it get further kassified, for another 5-10 minutes.
8) Add the thick milk of 1 full coconut, mix well. Add the fried chicken along with 2 tsp of dried basil. Mix well and add 2-3 cups of water so it covers the chicken.
9) Keep on low heat until the chicken is fully cooked. For a thick gravy, put on the heat for some more time.
10) Enjoy with white rice.
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