Kori roti

 Ingredients

• 1 whole coconut grated
• 1 tbsp coriander seeds
• 5 red chillies (byadgi)
• 1/4 tsp fennel (sauf) seeds
• 1/4 tsp mustard seeds
• 1/2 tsp cumin (jeera) seeds
• 1/4 tsp poppy seeds
• 1/4 tsp pepper seeds
• 4 green chilly
• 9 cloves
• 1 tsp fenugreek seeds
• 2 chopped onions
• 16 garlic pods
• 2" ginger chopped
• 4 tbsp oil
• 1tbsp ghee
• 1 finely chopped onions
• 1 kilo chicken pieces
• 3 potatoes cut quartered
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 lemon sized tamarind soaked

1. Grind 1 whole coconut grated with 1/2 cup water. Strain the creamy paste with a colander. Repeat the process to collect the the coconut milk. Keep aside.
2. Roast with 2 tbsp oil, 1 tbsp coriander seeds, 5 red chillies (byadgi), 1/4 tsp fennel (sauf) seeds, 1/4 tsp mustard seeds, 1/2 tsp cumin (jeera) seeds, 1/4 tsp poppy seeds, 1/4 tsp pepper seeds, 4 green chilly, 9 cloves, 1 tsp fenugreek seeds,2 chopped onions, 16 garlic pods, 2" ginger. Grind into smooth paste.
3. In kadai heat 2 tbsp oil, 1tbsp ghee, 1 finely chopped onions. When onions turn soft add 1 kilo chicken pieces, 3 potatoes cut quartered, 1 tsp salt, 1/2 tsp turmeric powder. Stir well and cover and cook for 8 minutes. Chicken should be soft and tender. Now add ground masala and cook for 2 minutes. Add water of 1 lemon sized tamarind soaked and coconut milk. Bring to boil and cook for 2 mins.
4. Serve with roti.