Rayalseema Chicken by Vin Basha

Add 1 inch cinnamon stick, 0.5 tbsp coriander seeds, 1 tsp whole black pepper, 0.5 tsp jeera, 5 dried red chilies (stems removed), 40 g grated coconut, and 6 washed curry leaves to The Upliance jar for roasting.

The Upliance will now roast the spices on medium heat for 5 minutes with automatic stirring to release their aromas. Once roasted, the device will blend these spices into a fine Kolhapuri Masala paste on low heat.

Add 2 tbsp refined oil and 0.5 tsp salt to The Upliance jar. Then add 1 green chili (stem removed), 3 g peeled ginger, 10 cloves peeled garlic, 8 stems chopped coriander leaves, 10 washed curry leaves, and 2 chopped onions. The Upliance will chop these aromatics, then sauté them on high heat for 4 minutes with automatic stirring until fragrant. Now, add the previously blended Kolhapuri Masala paste and the marinated chicken to the jar. The Upliance will then cook the chicken on medium to high heat with continuous automatic stirring for approximately 40 minutes, ensuring it's tender and well-integrated with the rich masala.

Once cooked, garnish the Rayalaseema Chicken with 2 stems of freshly minced coriander leaves. The dish is ready to be served hot with pav, naan, or parathas.