Take a dry pan, put it on the heat. Now add the 'Whole Red Chili, Cumin Seeds, Coriander Seeds, Cinnamon, Cloves, Cardamom, Javetry' and dry roast everything till a nice aroma comes from the spices.
Turn off the heat and let everything cool down completely. Now grind the dry roasted spices to make coarsly ground powder.
Take the 'Garlic, Gringer, Onion, Green Chili, Grated Coconut, Min Leaves' with 1 tablepoon of water and blend it to make smooth paste.
Now take chicken bone-in pieces in a bowl, wash under tap water and put in a large strainer to strain all the excess water. It will take 10 minutes.
After 10 minutes, take the chicken in a bowl, add turmeric, lemon juice, salt, sour curd, dry masala powder & masala paste which you have made earlier, marinate everything using your hand. Keep aside for 15 minutes.
Now heat the vegetable oil in a non stick pan, add the curry leaves & mustard seeds, when they will start crackle add the marinated chicken into the pan and cover the pan with a lid and simmer the heat for 10 minutes.
After 10 minutes open the lid and check if the chicken is soft and tender. If it is not enough soft & tender then cover the pan again for 5 minutes more. If it is soft & tender then higher the heat and evaporate al the excess water which will come from the chicken itself. Keep stirring to prevent the curry burn at the bottom.
When you will see oil has start oozing from the 'masala', the curry is ready.
Just turn off the heat and, sprinkle some lemon juice on the the Dry Chicken Curry, and serve with Paratha, Roti, Naan Or Any Rice Dishes.
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