INGREDIENTS :-
Chicken – 500 gms, boneless (thighs or breasts) Onion – 1, finely chopped Cumin Powder – 1/2 tsp Cinnamon Powder – 1/2 tsp Turmeric Powder – 1/2 tsp Cardamom Powder – 1/2 tsp Green Chilli – 1 Garlic Garlic Paste – 3 to 4 tsp Oil – 3 tsp Chicken Stock – 250 ml Thick Tamarind Extract – 2 tsp Salt as per taste Coriander Leaves – few, chopped
INSTRUCTIONS:- 1. Combine the masala powders, green chilli, garlic and ginger paste. 2. Grind them together and keep aside. 3. Heat oil in a pan over medium flame. 4. Add the ground masala paste and fry for 45 to 60 seconds. 5. Trim off anay excess fat from the chicken and add to the pan. 6. Cook until the chicken turns golden brown . 7. Pour the stock. 8. Add the tamarind extract and sprinkle enough salt. 9. Cover the pan with a lid and reduce flame to low. 10. Simmer for 10 to 15 minutes. 11. Remove the lid and stir once or twice. 12. Garnish with coriander leaves. 13. Serve.
