Ingredients:

• 6 – Chicken Drumsticks
• 6 – Chicken thighs
• 2 inch piece – Ginger
• 10 – Garlic Cloves
• 10-15 – Green chillies
• 2 – medium Onions
• 1.5 tsp – Garam Masala powder
• 1/2 tsp – Clove powder
• 1/2 tsp – Cinnamon powder
• 1.5 tsp – freshly ground Black Peppercorns
• 1/2 cup – Vinegar
• 1 tsp – soy sauce
• 1/2 cup – finely chopped Coriander leaves
• 3 – medium tomatoes, chopped
• Finely chopped Coriander leaves for garnish
• Salt to taste
• 2 tbsp – cooking oil

Method:

1. Blend together the onions, ginger, garlic and green chillies into a paste.
2. Mix together the garam masala powder, clove powder, cinnamon powder, ground peppercorns, vinegar, salt and soy sauce. This is the marinade.
3. Cut the chicken thighs into small pieces and pierce the chicken drumsticks and thighs with a fork. This helps the marination process.
4. In a deep bowl, mix together the chicken and the marinade and keep aside for about 20 mins
5. In a saucepan, heat some cooking oil and add the paste prepared earlier.
6. Fry the paste, stirring constantly, and when it turns brown in colour and the oil starts leaving the sides of the paste, add the marinated chicken, chopped coriander, tomato and about 1 cup of water.
7. Simmer the curry on medium heat for about 20 mins until the chicken is cooked. Check for salt and add more if needed.
8. Serve hot with steamed rice.

Recipe courtesy of Sunita Mirza