Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 750 | Grammes | Chicken | Cut in pieces |
| 6 | Nos | Chillies Kashmir | Roast and powder |
| 4 | Tablespoon | Coconut Desiccated | Grind in masala |
| 3 | Tablespoon | Cooking Oil | For frying |
| 1 | Teaspoon | Coriander/Dhania | Roast and Powder |
| 1 | Twigs/Sprigs | Curry Leaves | |
| 3 | Flakes/Seeds/Cloves | Garlic | Chop fine and fry |
| 4 | Flakes/Seeds/Cloves | Garlic | Grind in masala |
| 1 | Inch | Ginger | Grind in masala |
| 1 | Teaspoon | Jeera/Cumin Seeds | Roast and powder |
| 0.5 | Teaspoon | Methi - Fenugreek | Roast and Powder |
| 0.5 | Teaspoon | Mustard Seed | Roast and Powder |
| 1 | Nos | Onion | Chopped finely |
| 1 | Medium | Onion | Grind in masala |
| 1 | Salt-Spoon | Salt | For taste |
| 2 | Tablespoon | Tamarind | Make juice |
| 0.5 | Teaspoon | Turmeric Powder | Add to ground masala |
Method
1.Heat 2 tablespoons of the oil in a pan and fry the powdered masala for about 3 minutes.
2.Add the chicken pieces and fry on a high heat, stirring continuously.
3.Add about 1 cup of water and salt. Mix well and cook on a low flame till the chicken is completely done and coated with the masala.
4.There should be no gravy left at this stage. Add tamarind juice to the chicken and the blended paste.
5.Mix well and cook the chicken and masala on a high heat for about 5 minutes.
6.Now turn to a lower heat and simmer till all the moisture in the gravy is lost.
7.In a separate pan, heat 1 tablespoon of Ghee clarified butter) and add the chopped onion and curry leaves. When the onions brown, add them to the chicken. Mix well.
8.Serve hot decorated with coriander leaves.
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