Ingredients
- 500g chicken (bone-in or boneless, cut into medium pieces)
- 3 tablespoons ghee (clarified butter)
- 2 medium onions, finely sliced
- 10-12 dried red chilies (adjust spice to taste)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 6-8 garlic cloves
- 1-inch piece ginger
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon jaggery (or brown sugar)
- Salt to taste
- Fresh curry leaves (for garnish)
Instructions
- Marinate the Chicken:
- In a bowl, mix the chicken with turmeric powder, salt, and a little yogurt (optional).
- Let it marinate for at least 30 minutes.
- Prepare the Spice Masala:
- Dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds until aromatic.
- Grind the roasted spices with garlic, ginger, and tamarind paste to a smooth paste.
- Cook the Masala:
- Heat 2 tablespoons of ghee in a large pan.
- Sauté the onions until golden brown.
- Add the ground spice paste and cook on medium heat until the oil starts to separate.
- Cook the Chicken:
- Add the marinated chicken to the pan, and mix well with the masala.
- Cover and cook on low heat until the chicken is fully cooked and coated in the masala (about 20-25 minutes).
- Finish with Ghee and Garnish:
- Add the remaining ghee, jaggery, and garam masala.
- Cook for another 5 minutes, stirring occasionally.
- Garnish with fresh curry leaves.
- Serve:
- Serve hot with neer dosa, rice, or parathas.
Would you like me to refine or add anything else? 😊