Clean and joint the chicken. Slice the tomatoes. Peel and slice onions finely.
Grind ginger and garlic and powdered garam masala.
Heat ghee. Fry onions till light brown.
Add chicken, ground garlic, ginger, turmeric and garam masala.
Stir well for few mins.
Add chopped tomatoes and a little water.
Cook till all the water evaporates.
Stir till chicken browns and tomatoes and onions are well dissolved.
Add more water and continue to cook till chicken is tender and oil comes up.
Add tamarind pulp and sugar, simmer and let the gravy thicken.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.