I have made a small modification to the original recipe. Instead of using red chillies, I opted for green chillies to reduce the spiciness and removed the necessity to add thin and thick coconut milk separately. Instead, I added the thick coconut milk and tamarind juice in one go. The outcome is just as delicious and flavoursome. Give this delightful new version a try to elevate your dining experience.
Ingredients :
Chicken ( broiler ) – 500 gm.
Green chillies – 5
Peppercorns – 5
Cloves – 4
Turmeric – ½ tsp
Cumin – 1 tsp
Cinnamon – 1″ piece
Cardamom – 1
Garlic – 2 to 3 flakes
Ginger – 1″ piece
Onion – 1 large
Vinegar – 1 tsp
Tamarind – 25 gm.
Thick Coconut Milk – 1 cup
Butter or Ghee – 30 gm
Salt – to taste
Instructions :
1 ) Clean and joint the chicken. Sprinkle over with a little salt and set aside.
2 ) Grind together to a fine paste green chillies, peppercorns, cloves, turmeric, cumin, cinnamon
and cardamom.
3 ) Fry chopped onion. Add sliced ginger and garlic and fry a little longer, then add ground
ingredients and fry for another 2 to 3 minutes.
4 ) Add chicken and stir well. Cover the vessel and let it cook for about 15 to 20 minutes over a slow
fire.
5 ) Add coconut milk and tamarind juice and cook till the chicken is tender ( about 40 minutes ).
6 ) Add vinegar and let it simmer for 10 minutes. Remove and serve hot.
