Ingredients
Chicken, 1 lb
To marinate:
Yogurt - 1/4 cup
Lemon juice , from half a lemon (about 2 Table spoons)
Turmeric powder, 1/2 teaspoon
Salt, as needed
To roast:
Long red Chillies, 12 nos
Coriander seeds, 1 Tablespoon
Cumin seeds, 1/2 teaspoon
Whole black pepper, 1 teaspoon
Fenugreek seeds, 1/4 teaspoon
Other ingredients:
Garlic, 6-7 cloves
Tamarind, a small piece (about small gooseberry size)
Ghee, about 1/2 cup
Curry leaves, 1-2 sprigs
Cilantro, to garnish (optional)
Instructions
- Clean, wash and cut the chicken into needed sized items so steep it with yoghurt, juice, turmeric and salt for concerning four hours or additional in an exceedingly white goods.
- Soak tamarind in two tablespoons of water.
- Then dry roast red chillies, coriander seeds, cumin seeds, black pepper, and fenugreek seeds until light-weight aroma comes. pay attention to not burn the ingredients.
- Grind these roast ingredients at the side of garlic and soaked tamarind into a fine paste.
- in an exceedingly significant bell-bottom wide pan, heat concerning 2-3 tablespoons of drawn butter and add the marinated chicken and cook until chicken is medium. Transfer the medium chicken at the side of the liquid it free to a separate bowl.
- however to the pan, add remaining drawn butter, heat it and add the bottom masala paste and fry until its raw smell is gone and drawn butter starts to become independent from the masala.
- Then add the medium chicken at the side of the liquid, check the salt and fry until the masala starts to dry. couple of minutes before that, add the curry leaves and once the proper consistency comes close up the warmth.
- Garnish with cilantro and serve it heat.
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