Serves 1
Directions
- 1Cut the chicken into bite-sized pieces.
- 2Add plain yogurt, turmeric powder, and salt to the chicken.
- 3Coat the chicken really well and keep it in the fridge for about 20 minutes to marinate.
- 4In a heavy-bottomed pan, add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and a few cloves.
- 5Toast these spices on a medium to low flame until they are nice and aromatic.
- 6Once nicely toasted and slightly changed color, get them out into a plate and let them cool down.
- 7De-seed the Kashmiri chilies and hot red chilies and put them into hot water.
- 8Soak the chilies for about an hour to two hours.
- 9Add all toasted spices into a grinder jar.
- 10Add peeled garlic cloves, a few fenugreek seeds (methi dana), soaked cashew nuts, a small piece of jaggery or palm sugar, soaked red chilies, natural tamarind pulp, and a splash of water to the grinder jar.
- 11Make a fine paste.
- 12In a pan, add ghee and let it melt.
- 13Add finely chopped onion and a few curry leaves to the pan.
- 14Stir and fry until the onion is nicely caramelized (about five to six minutes).
- 15Add the spice paste into the pan.
- 16Stir and cook this paste for about five to six minutes, stirring well until the masala becomes grainy and the fat separates.
- 17Add the marinated chicken to the pan.
- 18Stir and sear the chicken really well on a medium to high flame for three to four minutes.
- 19Add some warm water and deglaze the pan, then stir.
- 20Adjust the seasoning.
- 21Cover the pan and cook the chicken on the lowest gas setting for about three to four minutes.
- 22Open the lid.
- 23Add some fresh curry leaves and give it a stir.
Ingredients
- chicken
- plain yogurt
- turmeric powder
- salt
- coriander seeds
- cumin seeds
- black peppercorns
- fennel seeds
- cloves
- Kashmiri red chillies
- hot red chilies
- peeled garlic cloves
- fenugreek seeds (methi dana)
- soaked cashew nuts
- jaggery or palm sugar
- soaked red chilies
- natural tamarind pulp
- water
- ghee
- finely chopped onion
- curry leaves
Equipment
bowlpanspatulaplategrinder jarlid
Tips
- De-seed the red chilies and soak them in hot water for about an hour to two hours for a nice heat.
- Do not add any water while cooking the spice paste; cook it evenly until the fat comes to the surface.
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