1 pound chicken, preferably boneless - cut into medium-sized pieces
2 tsp yogurt
1/2 tsp tamarind paste
4-5 cloves
1/4 inch cinnamon stick
6-8 curry leaves
4 tsp ghee
1 tsp salt (adjust according to taste)
Dry Roast -
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp fenugreek (methi) seeds
8-12 dry red chillies
3 large sliced garlic cloves
Serves - 2 to 3
Method-
Dry roast the garlic, the seeds and chillies separately (This is because garlic takes longer to roast).
Grind the dry roast mixture with tamarind paste, adding 1/4 tsp salt and about a cup of water to get a thick paste.
Marinate the chicken with the paste and yogurt and keep aside for 2-3 hours.
Heat ghee in a pan. Lower the flame (or stove) to medium and add the cloves, cinnamon and curry leaves and fry for about 15 seconds, ensuring that the mixture does not get burnt. Add individual pieces of the marinated chicken to the pan, adding additional ghee, if required. Cover the pan and fry for about 3-4 minutes. Turn the chicken pieces over and fry for an additional 4 minutes. Add the remaining marinade and some ghee, if required, and mix well. Add salt to taste (about 3/4 - 1 tsp), cover and cook on low flame, stirring occasionally for 20-25 minutes or till the ghee completely separates out.
Note - The preparation could also be made using powder instead of seeds, in which case the powder should be added directly to the marinade.
