Courtesy Rajeev Nandagopal
I left the spices coarsely pounded….that lent it it’s bold character and added to its rustic appeal!
Method:
Marinate 1 kg chicken with some dahi, salt, haldi and lemon juice for about an hour.
Meanwhile dry roast about 12 red chillies and keep aside.
Heat a tsp of ghee and fry a hefty pinch of methi seeds, 1 1/2 tbsp coriander seeds, 3/4 tsp cumin seeds, 12 black pepper corns, 3-4 cloves and cool.
Soak a lemon size ball of tamarind in some warm water and strain extract.
Now grind (coarse or fine….as you like) the roasted red chillies and the fried spices with about 20 cloves of garlic and the strained tamarind extract.
Heat ghee and cook the marinated chicken
Till it’s about 75% cooked.
Add the masala paste, cover and continue to simmer till cooked through. Last 5 minutes, cook with lid off….to reduce all juices till completely dry….sprinkle with a fistful (about 20 ) curry leaves and serve hot!
Note: the recipe also calls for the addition of a little jaggery, which I skipped as my tamarind was on the sweeter side!