1 1/2 kg (3.3 lb) Chicken, washed, deboned, cut into 1 1/2 inch cubes
1/2 tsp (1 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 1/4 tbsp (25 g) Tamarind (imli)
12 Curry leaves (kadhi patta)
5 tbsp (60 g) 2 oz Onions, chopped
120 g (4 oz) Tomatoes, chopped
1 tsp (2 g) Green cardamom (choti elaichi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Clove (laung) powder
1/2 tsp (1 g) Cinnamon (dalchini) powder
1/2 tsp (3 g) Black peppercorns (sabut kali mirch), pounded
3 tbsp (15 ml) Lemon (nimbu) juice
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 1/4 tbsp (25 g) Tamarind (imli)
12 Curry leaves (kadhi patta)
5 tbsp (60 g) 2 oz Onions, chopped
120 g (4 oz) Tomatoes, chopped
1 tsp (2 g) Green cardamom (choti elaichi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Clove (laung) powder
1/2 tsp (1 g) Cinnamon (dalchini) powder
1/2 tsp (3 g) Black peppercorns (sabut kali mirch), pounded
3 tbsp (15 ml) Lemon (nimbu) juice
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Mix red chilli powder, turmeric powder, and salt with half of the ginger and garlic pastes and rub this marinade onto the chicken pieces. Keep aside for 30 minutes.
2. Heat the oil in a wok (kadhai); add the marinated chicken and saute over medium heat until evenly light brown. Remove the chicken and reserve the oil.
3. Soak the tamarind in 5 tsp water for 10 minutes. Mash well, squeeze out the pulp and discard.
4. Reheat the reserved oil, add curry leaves and stir. Add onions and saute until light brown. Add the remaining ginger and garlic pastes and tomatoes. Cook till the oil separates.
5. Stir in green cardamom, coriander, clove, and cinnamon powders along with tamarind. Cook for 5 minutes. Add the chicken pieces and 1 cup water. Bring the mixture to the boil and cook till the gravy coats the chicken pieces.
6. Sprinkle black pepper powder and lemon juice. Serve hot garnished with green coriander.
2. Heat the oil in a wok (kadhai); add the marinated chicken and saute over medium heat until evenly light brown. Remove the chicken and reserve the oil.
3. Soak the tamarind in 5 tsp water for 10 minutes. Mash well, squeeze out the pulp and discard.
4. Reheat the reserved oil, add curry leaves and stir. Add onions and saute until light brown. Add the remaining ginger and garlic pastes and tomatoes. Cook till the oil separates.
5. Stir in green cardamom, coriander, clove, and cinnamon powders along with tamarind. Cook for 5 minutes. Add the chicken pieces and 1 cup water. Bring the mixture to the boil and cook till the gravy coats the chicken pieces.
6. Sprinkle black pepper powder and lemon juice. Serve hot garnished with green coriander.
serving amount
serves: 4
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