- Prep time: 30 min
- Cook time: 50 min
- Serves: 5
- Chicken – 1 kg, with bone, clean and cut into medium size pieces
- Onions – 2, medium, finely chopped
- Curry leaves – 1 sprig
- Turmeric powder – 1/4 tsp
- Tamarind paste – 1 tbsp
- Thick coconut milk – 1/4 cup (optional)
- Salt to taste
- Oil – 3 tbsps
- Ghee – 2 tbsps
- For masala:
- Onion – 1, medium, sliced
- Garlic – 4 cloves
- Coconut – 1/2 cup, fresh and grated
- Dry red chilies – 7-8, de-seed (I used 6 chilies)
- Black pepper corns – 1 tsp
- Cumin seeds – 3/4 tsp
- Coriander seeds – 1 1/2 tbsps
- Methi seeds – 1/4 tsp
- Cloves – 3
- Cinnamon – 1″ piece
- Marinate chicken in turmeric powder and half tsp salt for 15 mts.
- Prepare the masala. Dry roast methi seeds for 4 mts on low flame. Next add all the ingredients called for in ‘masala’ except onion, garlic and coconut. Dry roast on low medium flame for 4-5 mts, mixing them so that they don’t burn and roast evenly. Remove the roasted ingredients from the pan and set them aside.
- In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts. Add the grated coconut and saute for 5 mts. Turn off flame and cool.
- Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.
- Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 7-8 mts or till lightly browned. Add the chicken and cook on high for 4 mts. Reduce flame, place lid and cook for another 9-10 mts, mixing well once in a while.
- Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on medium flame for 8-10 mts.
- Add 3 cups of water and tamarind paste and cook on high flame for 2 mts. Reduce flame, place lid and simmer till chicken is cooked.
- Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.
- An optional step you can follow at this stage is to saute a small sliced onion along with a sprig of curry leaves in a tbsp of ghee till brown and pour it over the hot curry.
- Serve with rotti, neer dosa or rice.
- You can add a finely chopped tomato at the time of adding the masala paste.
- Adjust the red chilies according to your spice level.