This dish is spicy and mildly sweet. This dish is best with some kulchas, it goes amazing even with ghee rice. Give this recipe a try and let me know in the comments how it turned out.
INGREDIENTS:
For the spice paste:
*Kashmiri red chillies- 5 nos
*Coriander seeds- 1 tbsp
*Jeera- 1 tbsp
*Black peppercorns- 1 tbsp
*Fennel seeds- 1 tbsp
*Methi seeds- 1 tsp
*Cloves- 5 nos
*Garlic cloves- 5 nos
*Tamarind paste- 2 tbsp
*Turmeric powder-1 tsp
*Lemon juice- ½ tsp
For the gravy:
*Oil- 2 tbsp
*Onion- 2 {finely sliced}
*Tomato- 2 {finely sliced}
*Salt- to taste
*Grated jaggery- 1 tbsp
*Chilli powder- 1 tsp
*Whole chicken- 750 gm {washed and cut}
*Ghee- 3 tbsp
*Curry leaves- 1 sprig
PROCEDURE:
*Set a pan on medium flame, add the whole spices and roast them for 3-4 mins. Remove it in a separate bowl.
*Cool down the roasted spices and transfer into a jar along with the other ingredients for paste and grind it into a semi thick paste.
*Set a pan on medium heat, add oil, onions and cook until translucent.
*Now add tomatoes and cook till mushy.
*Add salt, chilli powder and chicken. Roast for some time.
*Now add the spice masala and jaggery and mix well.
*Add some water for cooking and cook for 12-15 mins.
*Now the masala has reduced and the oil has separated. Check if the chicken is cooked.
*Check for seasoning.
*Cover and let it simmer.
*Meanwhile, heat a small pan, add ghee.
*When the oil is piping hot, add curry leaves and let it splutter and let it get crispy.
*Pour it into the simmering chicken and cover immediately.
*Switch off the flame. Let it rest for 5 mins.
*Serve hot along with some kulchas.
