Ingredients:

• Part A:
• 1kg – chicken, 3-inch cubes
• 250g – chopped Onion
• 25g – shredded Ginger
• 25g – shredded Garlic
• 4 – Green chillies
• 2 – small dry Red Chillies
• 4 tsp – Ghee
• 2 cups – water (total 300ml)
• Part B:
• 2 tsp – black pepper
• 2 tsp – green Cardamom
• 1 small stick – Cinnamon
• 4 – small Bay Leaf
• Part C:
• 1 tsp – coriander powder
• 1 tsp – madras curry powder
• 2 tbsp – salt
• Part D:
• 2 tsp – Tamarind paste
• 1 small bunch – fresh Curry leaves

Method:

1. Put all part A items in a pressure cooker and put on high flame; cook till 5 whistles (approximately 10 minutes).
2. Meanwhile, take all items of part B and grind into a coarse powder.
3. Add the powder and all the items of part C into the pressure cooker. Cook (with the weight off, but the lid on) on low heat for 25 minutes.
4. Add all the items of Part D and simmer for 10 minutes with the lid on.
5. Serve with naan/tandoori roti or steamed rice with pickle and plain curd.

Recipe courtesy of anand srivastava