- Chicken-1 kg
- Ghee – 1/2 cup
- sugar -1 tsp
- curry leaves -2 sprig
- coriander-2 tbsp chopped
For the marination
- Lemon Juice – 2-3 table spoon
- Curds (Yogurt)- 1/2 Cup Thick
- Turmeric Powder-1 Tsp
- Salt To Taste
For the masala
- Kashmiri chili powder -2 1/2 table spoon
- Spicy chili powder -1-2 tsp of (Optional Reduce or increase according to your spiciness)
- Pepper powder (adjust to taste)1 tsp
- Coriander Powder 1 Tbsp
- Cumin Powder 1/2 Tsp
- Fenugreek Powder ¼-1/2 Tsp
- Garlic Flakes -12 With Skin
- Tamarind Juice Of 1 marble size soaked in 2 tbsp water
- Cut the chicken into medium size pieces, wash & drain all the excess water. Marinate it with lemon juice, curd, salt and turmeric for 1-4hrs or overnight.
- Heat a tawa or non stick pan & dry roast the powder ingredients, till nice aroma come. If you can use roasted whole spices ( 10-12 Kashmiri chili and 5-8 spicy or medium spicy red chili, 1 tsp peppercorns, fenugreek, coriander & cumin seeds it would be awesome, it just for easiness I used powders) . Take care to see not to burn the spice powder as the masala will be bitter taste. Grind the power, garlic and tamarind juice using little water. Put this in a blow and retain the water after washing the blender.
- Take a thick bottom pan heat 1/4 cup of ghee the marinated chicken pieces and cook over a high flame till the pieces are almost cooked. After the chicken is almost cooked segregate the pieces and juice into two different bowls.
- Clean the pan and add the remaining ghee and fry the ground masala till the raw smell leaves and the oil leaves the sides of the pan.
- Now add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste. Check the salt before adding as we have already added salt while cooking the chicken. Cook on a medium high flame till the masala coats the chicken very nicely and a yummy aroma of ghee come. Add the sugar & mix. Garnish with curry leaves & chopped coriander leaves & turn off the flame
- Yummy …….Yummy chicken dish is ready …………….It can be served hot as an appetizer or with hot fluffy Kerala parata or Nan or ghee rice.