Ingredients

• 1.2 kg - chicken, boneless
• To marinate:
• 4 tsp - ginger, grated
• 30 g - garlic cloves, crushed
• 1.5 tsp - red chilli powder
• 1 tsp - turmeric powder
• 1.5 cups - groundnut oil
• 10 - curry leaves
• 1 - medium onion, sliced
• 1 - medium tomato, sliced
• Spices:
• 1.5 tsp - coriander powder
• 4 to 5 - cloves, powdered
• 1.5 tsp - green cardamom powder
• 1.5 tsp - cinnamon powder
• 1.5 cup - tamarind pulp
• 1 cup - water
• 1 tbsp - lemon juice
• 4 to 5 - black peppercorns, crushed
• salt to taste
• To garnish:
• 6 tbsp - fresh coriander leaves

How to Make Spicy Chicken Curry

• Clean the chicken, remove skin and de-bone.
• Then cut into 1 inch pieces (tikka), or buy boneless chicken pieces.
• Mix half of the ginger and garlic paste with the red chillies, turmeric and salt.
• Rub this mixture on to the chicken pieces.
• Leave to marinate for 30 minutes.
• Warm the oil in a non-stick pan or kadhai.
• Add the curry leaves and stir fry over medium heat for 30 seconds.
• Then add the sliced onions and stir fry over high heat until light brown.
• Add the remaining ginger and garlic pastes.
• Stir fry for a minute.
• Add tomatoes and let the mixture bubble in the pan until fat leaves the masala.
• Then add the spices - coriander, cardamom, cloves and cinnamon powders.
• Stir fry for a minute.
• Add tamarind pulp and let bubble in the pan gently for 5 minutes. Now add the chicken pieces.
• Add water and let the curry bubble gently in the sauce for 8-10 minutes.
• Reduce to medium heat, stirring constantly, until the moisture has evaporated and the masala coats the chicken pieces.
• Lastly, stir in the lemon juice, sprinkle with freshly-ground black pepper and adjust the salt for seasoning.
• Place in a serving dish and garnish with coriander leaves and serve.