Ingredients:
• 1 – chicken, cut to medium pieces
• 1 tsp – garlic-ginger paste
• 1 tsp – salt
• 3 tbsp – Olive oil
• 1 – large onion, chopped
• 4-5 -garlic pods – crushed
• 1 inch – Cinnamon stick
• 5-6 – Cardamoms
• 1/2 tsp – peppercorns
• 1 – slit Green chilli
• 2-3 – dried big Red Chillies
• 3-4 – Bay Leaves
• 1 cup – 1 inch pieces potatoes/yams
• 1 cup – 1 inch Carrot pieces
• 1 cup – similar size brinjal/eggplant or Drumstick pieces (optional)
• 1 cup – washed Channa dal
• 2 tbsp – coriander powder
• 1/2 tsp – jeera/cumin powder
• 1/2 tsp – pepper powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 2 tbsp – Tamarind pulp
• 2-3 tbsp – Ghee
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – jeera/cumin
• 3 sprigs – Curry leaves
• 1 tsp – Mango powder
• 1 tbsp – Vinegar
• salt to taste
• 2 tbsp – dried methi/fenugreek leaves or chopped fresh coriander to garnish
Method:
- Rub the washed chicken pieces with the salt and garlic paste and set aside for 15 minutes.
- Dry-roast the whole spices (garlic pods, cinnamon, cardamom, peppercorns, green chilli, red chilli and bay leaves) for a few minutes.
- Heat the olive oil and fry the onions to a light brown.
- Add the dry-roasted spices and fry well for 1 minute.
- Add the powdered spices (coriander, cumin, turmeric, garam masala) and fry well for another minute or two (add a little water if it is burning at the base).
- Wash and drain the chicken pieces well. Remove as much water as possible. Pat it dry.
- Add it to the spices along with some salt; toss it around till it is evenly coated and turns from pink to white, almost light brown (about 3-5 minutes on medium heat).
- Add 1/2-1 cup water, stir, cover and cook on medium heat for 10 minutes.
- Meanwhile, heat the ghee and fry the cumin, mustard and curry leaves till they splutter. Set aside.
- Add the vegetable, tamarind pulp and dal to the chicken and cover-cook for another 10 minutes so that the chicken is completely done and the vegetables are soft (not broken).
- Open, add the vinegar, mango powder and the tempered mustard-cumin-curry leaves.
- Garnish with dried methi leaves or fresh chopped cilantro.
- Serve hot with rice or naans.
Recipe courtesy of Mearl Fernandes