Tangdi Masala

preparation time: 15 minutes
Cooking time: 60 minutes
Serve: 4

Ingredients:

• 1 kg chicken legs ( tangdi )
• 5 Onion sliced
• 1 cup chopped dry coconut
• 10 to 15 Garlic cloves
• 2 inch ginger
• Kashmiri chili powder 20 gm
• Red chili powder 1 teaspoon
• Coriander powder 1 teaspoon
• kanda lasun masala 2 teaspoon
• 2 Cinnamon stick
• 1 teaspoon cumin seeds
• 5 bay leaf
• Oil
• Salt

Procedure:

• Give slits to tangdi.  Marinate with red chili  powder and some kashmiri chili powder.
• Keep this for marination for 1 to 2 hour.
• In a hot pan take some oil and roast the chicken for 2 minutes.
• Roast the onion and dry coconut separately until become little brown.  Grind it and make smooth paste.
• Heat some oil in a thick bottom pot.  Once oil become hot add cumin seeds, Cinnamon, bay leaf.  Add the onion and coconut paste.
• Add kashmiri chili powder, red chili powder, coriander powder, Kanda lasun masala salt.  Mix well and cover the pot cook for 15 to 20 minutes. 
• Add some water and take nice boil.  Add chicken, mix gently.  Cover the pot and cook for 40 minutes on slow flame.