1 kg (2.2 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
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
6 tbsp (90 ml) 3 fl oz Vegetable oil
5 tsp (25 g) Tamarind (unit)
12 Curry leaves (kadhi patta)
3/4 cup (90 g) 3 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 tsp (2 g) Cinnamon (dalchini) powder
1 tsp (6 g) Black peppercorns (sabut kali mirch), pounded
3 tsp (15 ml) Lemon (nimbu) juice
3 tbsp (12 g) Green coriander (hara dhaniya) leaves, chopped
1/2 tsp (1 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
6 tbsp (90 ml) 3 fl oz Vegetable oil
5 tsp (25 g) Tamarind (unit)
12 Curry leaves (kadhi patta)
3/4 cup (90 g) 3 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 tsp (2 g) Cinnamon (dalchini) powder
1 tsp (6 g) Black peppercorns (sabut kali mirch), pounded
3 tsp (15 ml) Lemon (nimbu) juice
3 tbsp (12 g) Green coriander (hara dhaniya) leaves, chopped
method
1. Mix red chilli powder, turmeric powder, and salt with half the ginger and garlic pastes. Rub this marinade on the chicken pieces and keep aside for 30 minutes.
2. Heat the oil in a wok (kadhai); add the marinated chicken and saute on 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 extract and discard pulp.
4. Reheat the reserved oil, add the curry leaves and stir on low heat for 30 seconds. Add onions and saute until light brown. Add the remaining ginger and garlic pastes, stir for a minute; add tomatoes and stir. Cook till the fat appears on the sides of the pan. Add the green cardamom, coriander, clove, and cinnamon powders and stir for a minute. Stir in the tamarind extract and cook for 5 minutes.
5. Add the chicken pieces and simmer for 8 - 10 minutes. Add 1 cup water and bring to the boil. Reduce heat to medium and cook, stirring constantly, until the moisture has evaporated and the sauce coats the chicken pieces.
6. Sprinkle with black pepper and lemon juice. Remove to a flat dish, garnish with green coriander and serve with any Indian bread of choice.
2. Heat the oil in a wok (kadhai); add the marinated chicken and saute on 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 extract and discard pulp.
4. Reheat the reserved oil, add the curry leaves and stir on low heat for 30 seconds. Add onions and saute until light brown. Add the remaining ginger and garlic pastes, stir for a minute; add tomatoes and stir. Cook till the fat appears on the sides of the pan. Add the green cardamom, coriander, clove, and cinnamon powders and stir for a minute. Stir in the tamarind extract and cook for 5 minutes.
5. Add the chicken pieces and simmer for 8 - 10 minutes. Add 1 cup water and bring to the boil. Reduce heat to medium and cook, stirring constantly, until the moisture has evaporated and the sauce coats the chicken pieces.
6. Sprinkle with black pepper and lemon juice. Remove to a flat dish, garnish with green coriander and serve with any Indian bread of choice.
serving amount
serves: 4
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