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:

1. Rub the washed chicken pieces with the salt and garlic paste and set aside for 15 minutes.
2. Dry-roast the whole spices (garlic pods, cinnamon, cardamom, peppercorns, green chilli, red chilli and bay leaves) for a few minutes.
3. Heat the olive oil and fry the onions to a light brown.
4. Add the dry-roasted spices and fry well for 1 minute.
5. 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).
6. Wash and drain the chicken pieces well. Remove as much water as possible. Pat it dry.
7. 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).
8. Add 1/2-1 cup water, stir, cover and cook on medium heat for 10 minutes.
9. Meanwhile, heat the ghee and fry the cumin, mustard and curry leaves till they splutter. Set aside.
10. 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).
11. Open, add the vinegar, mango powder and the tempered mustard-cumin-curry leaves.
12. Garnish with dried methi leaves or fresh chopped cilantro.
13. Serve hot with rice or naans.

Recipe courtesy of Mearl Fernandes