Chicken Tamarind / Khatta Murgh Chettinadu Style

Serves : 4

Approximate time  : 1 Hours

Ingredients:

chicken – 1 kg

tamarind – One  goosberry size

 oil – 4 tsp

mustard seeds – 1/2 tsp

large onions, chopped – 3

medium tomatoes, chopped – 3

ginger paste – 1 tsp

turmeric – 1/4 tsp

salt – to taste

curry leaves – 1 sprig 

Roast and  Grind to a powder:

whoel dry chillies –  9

coriander seeds – 2 tbsp

fenugreek seeds – 1/2 tsp

cumin seeds – 1/2 tsp

curry leaves – 5-6

Method of Preparation

Cut the chicken in small pieces. Soak the tamarind in 1/2 cup of hot water for 1 hour. Strain the pulp.

Heat the oil in a kadai or woki. Season with the mustard seeds and add the onions.

When the onions start to pick up brown spots, add the tomatoes and ginger paste. Stir fry till the tomatoes soften.

Now, add the chicken and turmeric. Cook for 5 minutes over a medium heat.

Put 3 cups of hot water, the ground masala and salt. Stir well; cook, covered till done.

Add the strained tamarind pulp. Cook over a  medium heat till the oil floats on top.

Garnish with the curry leaves and serve with paratha or rice.