Goan Spicy Chicken

I have always liked Goan flavours. The spices used are unique with coriander being the main spice which differentiates the dish from other cuisines. Came across this recipe on this blog and decided to try it. I have made my own variations to the dish and it was yummy. 
A very good side dish for lunch/dinner.

Here is my take on this Goan dish

Method

1. Make a marinade of 1 small onion, 2 inch ginger, 4-5 garlic pods, 3 green chillies, juice of 1 lemon and salt. 
2. Marinate 500 gms of chicken(I used chicken with bone) in this marinade for atleast 1 hour.
3. Make a spice powder by dry roasting 1 tsp cumin seeds, 2 tsp coriander seeds, 1 inch cinnamon, 3-4 cardamoms, 4 cloves, 4 dry red chillies on a hot tawa till they leave out an aroma. Cool the spices and then pound them or grind them to a fine powder. Keep aside
4. Take a non stick pan and add 2 tbsp ghee. Fry the marinated chicken till golden brown and almost 80% cooked. See to it that the heat if maintained at all times and all the chicken pieces are fried well.
5. Cut 2 onions into cubes and separate the florets and add to the chicken
6. Add the spice powder to the chicken. Add 1 tbsp of tomato puree and mix well. Add ghee if needed.
7. Add 1 tsp of sugar and adjust the salt. Add 1 tsp of vinegar to add some acidity to the dish.
8. Mix well, garnish with chopped coriander and serve hot. This goes well with chapatis as well as a side dish.