Ingredients:
- Chicken leg boneless 300gms
- Turmeric powder 1/2tbs
- Lemon juice 1tbs
- Curry leaves 1 spring
- Jaggery 1 tbs
- Ghee 3 tbs
- Salt to taste
For the ghee roast masala:
- Dry Red Chilies 6 nos
- Whole Black Peppercorns 1 tbs
- Cloves 2nos
- Methi Seeds 1tbs
- Coriander Seeds 1tbs
- Cumin seeds 1tbs
- Garlic cloves 4 nos
- Tamarind Paste 1tbs
Method:
- Wash and clean the chicken thoroughly and drain all the water.
- In a mixing bowl, add curd, turmeric and lemon juice and mix well. Add the washed chicken pieces in the curd mixture and marinate for at least 1 hour.
- Heat a flat skillet and add dry red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns. Roast them on low flame till the aroma of the spices wafts through the air.
- Allow to cool.
- Once the spices cool down, add them to a mixer jar along with the garlic and tamarind paste along with a tablespoon of water into a smooth paste. Keep it aside.
- Heat a kadai with ghee, add curry leaves and allow it to crackle. Lower the flame and add chicken that is marinated with curd into the kadai and cook until the chicken has become firm.
- Add the ghee roast masala into the kadai and mix everything together until it combines. Cook the chicken in the pan until the ghee separates out and reaches the surface.
Finally add in the jaggery, salt to taste and mix well. Once the jaggeryhas melted, mix well and check for seasoning. Switch off the heat and servehot.