Kharda Chicken

Chicken - 1 kg

Ginger-garlic paste - 2 tbsp

Garlic - 20 cloves

Green chillies - 8-10

Lime juice - 1 tbsp

Corriander leaves - 1 large bunch

Dry/Fresh coconut/dessicated - 1 cup

Onion - 2 large

Turmeric powder - 1 tsp

White til - 3 tbsp

Jeera - 1 tsp

Oil  - 3 tbsp

Garam masala powder - 1 tsp (optional)

Salt

Marinate chicken with ginger-garlic paste, salt, lime juice and turmeric powder and keep aside for an hour.

In a kadai, heat 1 tbsp oil and fry the green chillies and garlic, add jeera, when it splutters, add till and saute. Add the coconut and saute till it is browned. Cool it. Add Corriander leaves and make thick paste.

In a kadai, heat oil and fry the onions (chopped lengthwise) till it is transclucent. Add the green masala and saute till oil separates. Add chicken and cook till done. Garnish with Corriander leaves. Serve with rice or rotis.