Ingredients:

• Chicken 1 kg

• Yogurt 1/2 cup

• Turmeric 1/4 tsp

• Lemon juice 1/2 tbsp

• Salt to taste

• Peppercorns 1/4tsp

• Cumin Seed 1/4 tsp

• Fenugreek seeds 1/4 tsp

• Cloves 4-5

• Red chillies 5-6

• Garlic 8-10 cloves

• Coriander Seeds 2 tbsp

• Kashmiri Chile 6 seeded

• Tamarind (Small gooseberry sized)

• Jaggery 1 tbsp

• Ghee 4tsp

• Some curry leaves

Method:

1. Coat the chicken with turmeric, lemon juice, salt and yoghurt. Allow it to sit in the marinade for 2 hours.

2. Heat the 1 tsp ghee in a pan,  roast peppercorns, cumin seed, fenugreek seeds,  cloves, coriander seeds & red chillies. 

3. Let it cool down completely then add garlic, tamarind &  a little water.

4. Make it into a fine paste, keep that aside.

5. Heat the 1 tsp ghee in a pan, add marinated chicken and cook for 5 mins.

6. Separate the chicken and liquid (keep the liquid for later use).

7. Heat the 2 tsp ghee,  add the masala paste and a little water.

8. Cook for a min and then add chicken, cook for 5 mins.

9. Add leftover liquid and salt. 

10. Cook the chicken. (Chicken should get coated with a thick layer of masala).

11. Add jaggery and mix.

12. Then add curry leaves mix well and serve.