An exotic chicken dish from Mangalore.
1 kg chicken
juice of 1 lemon
1/2 cup yoghurt
1 tsp turmeric powder
8 whole red chillies
20 whole kashmiri chillies
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
2 tsp peppercorns
12- 16 garlic flakes
tamarind soaked in 3 tbsp water(cherry size) and juice should be extracted
ghee as required
2 tsp sugar
few curry leaves
2 Tbsp chopped coriander leaves
- Marinate the chicken with yoghurt, salt, turmeric powder and lemon juice. Allow this to marinate in the refrigerator for atleast 4 hours.
- Roast the whole chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds until they darken slightly. Grind this along with the tamarind extract and garlic into a thick and fine paste. You can add little water to ease the grinding.
- In a pan heat ghee, approximately 3-4 Tbsp. Add the marinated chicken and cook till the chicken is almost cooked. Transfer the chicken along with the gravy(i.e. the water that oozes out from the chicken during the cooking)into another bowl.
- In the same pan heat some more ghee and add the grinded masala paste to it. Fry the paste in the ghee until the raw smell of the masala goes and oil starts to leave from the masala.
- Add the cooked chicken along with the gravy into the fried masala. Check and adjust salt as required.Roast the chicken in the masala well until the masala dries up and the chicken is roasted well.
- Add sugar and mix well. Add curry leaves and chopped coriander leaves. Serve hot.