Ingredients:
chicken, cut in small pieces – 1 kg
medium onions – 2
whole red chillies – 4
peppercorns – 10
coriander seeds – 1 tsp
piece of cinnamon – 5 cm
groundnut oil – 1 tbsp
cuminseeds – 1 tsp
turmeric – 1 tsp
4 cloves of garlic, a little tamarind pulp or 4 pieces of kokum
ghee – 1 tbsp
large tomatoes chopped – 2
salt – to taste
Method:
Slice the onion fine. Heat the oil in a frying pan. Fry 1 onion till golden. Take out.
In the same oil, roast the chilli, peppercorns, coriander, cinnamon and grind alongwith the cuminseeds, garlic and tamarind (or kokum) to a fine paste.
Heat the ghee in a pan. Fry the remaining onion till a light brown. Add the tomatoes and cook till soft. Add the ground masala and fry for 5 minutes. Add the chicken and salt. Cover and let the chicken cook in its own juice over a low heat.
After sometime, check and stir. If needed, sprinkle a little water every now and then. A thick masala should coat the chicken. Remove when done.
Garnish with lots of fresh coriander. Can be served with both rice and chapati.
