Indian cooking Ineke

Chicken, cut into pieces	1 kg.
Red Kashmir chilies	8 nos.
Turmeric	1 tsp.
Peppercorns	15 nos.
Cumin seeds	1/2 tsp.
Cloves	4 nos.
Cinnamon	1" piece
Onions, finely chopped	2 nos.
Green chilies, finely chopped	3 nos.

Chicken Baffad

Ginger, finely chopped	1" piece
Garlic, finely chopped	12 cloves

Thick & thin coconut milk	1 no.
Salt and vinegar	To taste

1.Saute the onions in a little oil until they change color.

2.Put the chicken, chopped chilies, garlic and ginger to the sautéed onions and cook for a few minute.

3.Grind all the spices together and add it with some salt to the chicken mixture.

4.Now add the thick and thin coconut milk, and cook till the chicken is done.

5.Add the vinegar and simmer until the gravy becomes thick.

6.Serve with rice or bread.

Rice suggestion: Bengali Pulao