Ingredients:
Chicken – 1 kg
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1 tsp
Salt to taste
ginger Paste – 3 tbsp
Garlic Paste – 2 tbsp
Groundnut Oil – 1/3 cup
Tamarind – 5 tsp
Curry Leaves – 12
Onions – 5 tbsp, chopped
Tomatoes – 1/2 cup, chopped
Green Cardamom Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Clove Powder – 1/2 tsp
Cinnamon Powder – 1/2 tsp
Black Peppercorns – 1/2 tsp, pounded
Lemon Juice – 3 tbsp
Coriander Leaves – 4 tsp, chopped
Method:
1. Clean the chicken, debone and cut into 1 1/2 inch cubes.
2. Mix red chilli powder, turmeric powder and salt with half of the ginger and garlic pastes and rub this marinade onto the chicken pieces.
3. Keep aside for 30 minutes.
4. Heat oil in a kadai.
5. Add the marinated chicken and saute over medium heat until evenly light brown.
6. Remove and reserve oil.
7. Soak the tamarind in 5 tsp water for 10 minutes.
8. Mash well, squeeze out pulp and discard.
9. Reheat the reserved oil, add the curry leaves and stir.
10. Add onions and saute until light brown.
11. Add the remaining ginger and garlic pastes and tomatoes.
12. Cook till oil separates.
13. Stir in cardamom, coriander, clove and cinnamon powders along with tamarind.
14. Cook for 5 minutes.
15. Add chicken pieces and 1 cup water.
16. Bring to a boil.
17. Cook till the gravy coats the chicken pieces.
18. Sprinkle black peppercorns and lemon juice.
19. Garnish with coriander leaves.
20. Serve hot.
