Clean the chicken and take them in a bowl, to this add in the ingredients mentioned under the “To Marinate” section.Mix well and marinate for 2 hours or even overnight.
In another pan dry roast the ingredient mentioned under “To Roast and Grind” section till they turn aromatic. Cool them down and blend well to a fine powder. Heat a pan with 3 tbsp of Ghee.
Add in Curry Leaves and sliced onions fry till they turn glossy. Next add-in tomatoes cook till mushy.
Next add in the blended masala powder and mix well, cook till the masala blends well. Next, add in the marinated chicken.
Mix well and cook for 2 mins. Next add in the tamarind water, Jaggery, and the required salt and water.
Finally add in curd or lemon and cover cook till the chicken is done.
Once the chicken is well cooked and the gravy consistency is reached switch off the flame and garnish with coriander leaves.
· If you prefer a dry version reduce the amount of water added and cook till the water evaporates.
· Tastes good when served any mild pulao,Idli or Dosa.
· Use Kashmiri Chilli powder for a bright red color.