Ingredients:
Chicken - 1 kg
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Salt to taste
Ginger Paste - 3 tbsp
Garlic Paste - 6 tsp
Groundnut Oil - 1/2 cup
Tamarind - 5 tsp
Curry Leaves - 12
Onions - 1/2 cup, chopped
Tomatoes - 1/2 cup, chopped
Green Cardamom Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Clove Powder - 1/4 tsp
Cinnamon Powder - 1/4 tsp
Black Pepper - 1/2 tsp, pounded
Lemon Juice - 3 tsp
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 the ginger and garlic pastes.
3. Rub this marinade on the chicken pieces and 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 the chicken and reserve the oil.
7. Soak the tamarind in 5 tsp water for 10 minutes.
8. Mash well.
9. Squeeze out the extract and discard pulp.
10. Reheat the reserved oil, add the curry leaves and stir over low heat for 30 seconds.
11. Add onions and saute until light brown.
12. Add the remaining ginger and garlic pastes.
13. Stir for a minute. Add tomatoes and stir.
14. Cook till the fat appears on the sides of the pan.
15. Add the cardamom, coriander, clove and cinnamon powders and stir for a minute.
16. Stir in the tamarind and cook for 5 minutes.
17. Add the chicken pieces and simmer for 8 to 10 minutes.
18. Add 1 cup water and bring to a boil.
19. Reduce to medium heat and cook, stirring constantly, until the moisture has evaporated and the sauce coats the chicken pieces.
20. Sprinkle with pepper and lemon juice.
21. Remove to a flat dish.
22. Garnish with green coriander.
23. Serve with rotis, naans, parathas or chappathis
