Chicken Baffat

Ingredients 

Chicken 1
Radish 150 gm
Lime 1/2
Turmeric 1/4 tsp
Cinnamon 2.5 cm (1") piece
Cloves 2
Garlic 3 flakes
Peppercorns 6-8
Poppy seeds 10gm
Peanuts 5 gm
Split bengal gram 5 gm
Onion 1/2
Coconut  1/2
Vinegar 3 tbsp
Green chillies 2
Ginger 1.25 cm (1/2" piece)
Fat 30 gm
Butter 10 gm
Small Onion 1
Curry leaves 1 spring
Salt to taste

Method

• Clean and joint chicken. Roast lightly the gram and peanuts.
• Grind to a smooth paste with turmeric, cinnamon, cloves, garlic, peppercorns, and poppy seeds using vinegar.
• Separately boil radish in water with the juice of 1/2 lime.
• Heat fat in a pan. Saute sliced 1/2 onion without discoloring.
• Add ground spices and saute for 2-3 minutes more.
• Add Chicken and sliced ginger and broken green chillies. 
• Continue frying, add salt and allow the water to come out.
• Meanwhile make 3 extractions of coconut milk. Add the third extract to chicken and cook slowly till it is nearly done.
• Add second extract and simmer till chicken is tender.  Add boiled radish.
• Now add the first extract and more vinegar and salt if desired. Remove.
• Heat a little butter in a fry pan. 
• Fry one small onion sliced and curry leaves if desired. Pour over curry and serve hot.