Ingredients:
Chicken – 2, medium, each jointed in 10 pieces
Ghee – 3/4 cup
Cinnamon – 3 one inch piece
Cloves – 4
Fenugreek Seeds – 1/2 tsp
Onion Seeds (Kalonji) – 1 tsp
Onions – 3, sliced and fried brown
Turmeric Powder – 1/2 tsp
Ginger Garlic Paste – 1 tblsp
Coriander Powder – 1 tblsp, dry roasted
Sesame Seeds – 1 tsp, ground
Tomatoes – 250 gms, chopped
Coconut – 1 tblsp, grated
Red Chilli – 2 tsp, ground
Curry Leaves – 15
Beer or Chicken Stock – 1/4 cup
Drumsticks – 6, cut into 2 1/2 inch pieces
Peppercorns – 15, powdered
Water as required
Tamarind Pulp – 1/2 cup
Besan Flour – 1 tblsp, roasted
Bay Leaves – 2
For Garnish:
Green Chillies – 6, slit lengthwise
Coriander Leaves – 1 bunch
Mint Sprigs – 6
Method:
1. Heat ghee in a pan.
2. Fry the cinnamon, cloves, fenugreek and onion seeds for 30 seconds.
3. Add onions and saute till golden brown.
4. Add turmeric, ginger and garlic.
5. Stir well till the raw smell goes.
6. Add coriander powder, sesame seeds and saute well.
7. When the ghee surfaces, add chicken and continue to saute till it releases its juices.
8. Allow the liquid to evaporate.
9. When it is well sauted and brown, add the tomatoes, coconut, red chillies and curry leaves.
10. Cook for 2 to 3 minutes.
11. Add beer or chicken stock and cook till the liquid is absorbed.
12. Add drumsticks, pepper, 3 cups of water and tamarind pulp.
13. Cook on a slow fire till chicken and drumsticks are cooked.
14. Dry roast the gram flour and mix it with a cup of water.
15. Add to the curry to thicken the gravy.
16. Mix well and simmer till it becomes a smooth thick gravy.
17. Add more water if it is too thick.
18. Add bay leaves.
19. Garnish with green chillies, coriander and mint leaves.
20. Serve hot with rice or roti.
