1 kg Chicken
Grind to a smooth paste:
9 coriander sprigs
5 green chilies
6-7 garlic cloves
1 inch ginger
1 inch cinnamon
½ tsp turmeric powder
½ tsp cumin seeds
2 Cardamom pods
30 ml water or as required
(1 tsp kus kus – since we don’t get this in the Middle East I haven’t used)
1 onion chopped
30 ml water
3-4 tbsp. tamarind pulp or 1½ tablespoon vinegar
3 tbsp. oil
**Some even use rum – 60ml
1. Clean /cut the chicken apply salt.
2. Marinate the chicken with the ground masala and let it rest in the refrigerator for 2 hours. (Wash the mixer/grinder with little water (80 ml) and store it in a bowl for later use)
3. Take a big kadai / deep frying pan. Add 2 tbsp. oil and fry the chicken for 2-3 minutes to get a nice brown colour (do not discard the extra Marinade). Remove the fried chicken in a plate.
4. Add 1 tbsp. oil and sauté the onion in the same pan, once it’s translucent add the chicken to the pan. Pour the remaining marinade and required quantity of water from the bowl. At this point add the tamarind pulp/vinegar.
5. Cook for 15 minutes by covering the pan / kadai. Remember to turn the chicken once.
6. Check for salt
7. If you want your chicken with thick gravy, keep the pan open on high heat and let the water dry to your required consistency.
Serve it with a few fried potato wedges