#hnv
Chicken
Black masala chicken
First, make the Black Masala spice mix. Dry fry 50g dessicated coconut in a large frying pan until it has become quite golden, then tip straight into a bowl. Toast 4 tbsp sesame seeds until golden, then add to the bowl, and repeat with 45g coriander seeds. Now add 2 tsp vegetable oil to the pan with 2 tbsp cumin seeds, 2 tsp caraway seeds, 8 cloves, 2 whole black cardamom pods (optional), the seeds of 4 green cardamom pods, ½ tsp black peppercorns, ½ a stick cinnamon, and 2 star anise. Fry over a low heat, stirring, until aromatic and lightly toasted. Add to the bowl. When cool, grind to a fine powder in a spice grinder, or with a pestle and mortar, in batches if you need to.