Cooking Instructions
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Step 1
Cut the
Chicken (1 kg)
to small bite size pieces. Wash the chicken well and drain off all the water. Add the chicken to a bowl. Add
Yogurt (2 Tbsp)
,
Red Chili Powder (1 tsp)
,
Ground Turmeric (as needed)
,
Ginger Garlic Paste (1 tsp)
,
Ground Coriander (1 tsp)
,
Ground Black Pepper (as needed)
, juice from
Lime (1/2)
, and
Salt (to taste)
. Combine well and let it rest for a minimum two to three hours.
Step 2
Dry roast
Fennel Seeds (as needed)
,
Cumin Seeds (as needed)
,
Ground Black Pepper (as needed)
,
Fenugreek Seeds (to taste)
,
Cinnamon Sticks (2.5 cm)
,
Whole Cloves (4)
,
Fresh Ginger (1 piece)
,
Garlic (6 cloves)
,
Whole Coriander Seeds (1 Tbsp)
, and
Red Chili Peppers (5)
for a good eight to ten minutes in low flame in a pan.
Step 3
You can slightly crush the ginger and garlic. Mix
Tamarind Paste (1 Tbsp)
in
Water (120 mL)
, keep aside. Switch off the flame and let it cool down well. Put this mixture to a mixer and grind it to paste.
Step 4
To a pan add marinated chicken and cover and cook in low flame. Do not add water. To a pan pour
Ghee (80 g)
and once it is heated well add the masala paste. Saute until oil starts to leave. Add
Curry Leaves (3 sprigs)
. Add the cooked chicken and cover and cook for some more time.
Step 5
Grate the
Jaggery (1 Tbsp)
.
Step 6
Add jaggery and
Fresh Cilantro (to taste)
. Combine well and switch off the flame. Serve hot with rice, chapathi, roti, paratta, etc.
