Source: dLife

Roasted Indian chicken in a homemade ground masala.

Servings

5 Chili Peppers, morita, dried , chopped
1 tsp coriander seeds
2 tsp chili powder
1 tsp poppy seeds
1 tsp cumin seeds
2 medium garlic cloves , minced
1 tsp cardamom, ground
1 tsp anise seed
3 tbsp canned green chili peppers , chopped
1.5 tbsp Tamarind, fresh, pulp , seeded
0.5 tsp ginger root slices (one slice)
1 tsp cilantro, leaves, dried
4 tbsp olive oil
2 medium onions , chopped
3.5 lb boneless skinless chicken breasts , shredded
0.5 cup flaked unsweetened coconut

Masala Paste
1 In small skillet, saute red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom, and anise.
2 Let cool and transfer to a small bowl.
3 Add green chile peppers, tamarind, ginger, and cilantro. Mash into smooth paste. Set aside.
Chicken Roti
1 in large skillet, heat oil over medium.
2 Add onions, saute until brown.
3 Add ground masala paste. Saute for 8 minutes.
4 Shred chicken.
5 Add chicken. Reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear.
6 Bring to boil, cook for 1 minute. Remove from heat.
7 Garnish with flaked coconut and serve.