Ingredients
Chicken (8 medium sized about 800 grams), roasted red chilies (8 whole), green chilies (2), tamarind paste (1 tbsp), ginger (1 piece), cloves (2), turmeric powder ( ½ tsp), fenugreek seed powder ( ½ tsp), clarified butter (ghee), butter, oil (2 tbsp), grated coconut (1), cumin seeds and black peppercorns roasted (1 tsp), coriander seeds roasted (1 tbsp), garlic flakes (8), cinnamon broken (1 piece), green cardamoms (1), onions finely chopped (2 medium), salt to taste and finely chopped fresh coriander leaves to garnish.

Method of preparation:-
Put all the ingredients except half of onions and fenugreek seeds in the container of a grinder and grind them to make a fine paste. Take a heavy bottomed pan, place it over heat. Heat clarified butter or oil in it and add fenugreek seeds and the left over chopped onions in it. Fry them until the onions get light brown in color then add ground paste in it and sauté the paste for about 3 minutes over medium heat until it gets fragrant. Now add chicken pieces and salt according to taste in it. Then add water in it according to desired consistency and keep it to boil. Turn down the heat to low, cover the pan and cook it for about 25 minutes until the chicken gets cooked. When it gets ready then decorate it with finely chopped fresh coriander leaves.

Number of servings – 4