- 1 kg chicken
- 1/2 cup ghee (clarified butter) * see notes
- 2 tsp sugar
- a few curry leaves
- 2 tbsp chopped coriander
For the marinade
- juice of 1 lime
- 1/2 cup thick curds (yogurt)
- 1 tsp turmeric powder
- salt to taste
For the masala
- 10 Kashmiri chillies * see notes
- 8 Kumti/Bedgi chillies
- 12 peppercorns (kali mirch)
- 1 tbsp coriander (dhania)
- 1/2 tsp cumin (jeera)
- 1/4 tsp fenugreek (methi) *see notes
- 12 garlic flakes with skin
- 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water
1. Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under ‘For the marinade‘ and refrigerate for 4 hours or more (I marinated it for 1 hour)
2. Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don’t burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixie.
3. Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
4. In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
5. Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt – so go easy on the salt). Cook on a medium high flame till the masala dries up. Add the sugar & mix.
6. Garnish with curry leaves & chopped coriander leaves & turn off the flame
7. Serve hot as an appetizer or as a side dish with rice
1. You can use upto 1 cup of ghee for this dish, however I have halved it for health reason
2. If you wish increase the Kashmiri chillies upto 30 chillies – note that Kashmiri chillies are great for their colour but are less spicy. You can use a blend of Bedgi (medium spicy) or Harekala (very spicy) for the desired level of spice. See pictures of all 3 varieties of chillies here
3. Increase the Fenugreek seeds (Methi) upto 1/2 tsp if you prefer the chicken slightly more bitter.