Ingredients

For the Marination:-

• 1 kilograms Chicken (medium pieces)
• 2 tsp Salt
• 1 tbsp Ginger garlic paste
• Juice of 1 Lemon
• 1 tsp turmeric powder
• 1 1/2 tsp red chili powder

For the Masala Paste:-

• 5 Dry Kashmiri chilies
• 4 Byadagi red dry chilly
• 2 tsp Fennel seeds
• 1 tsp Cumin seeds
• 2 1/2 tbsp Coriander seeds
• 1 1/2 tsp Black Pepper Cons
• 2 Cardamom
• 6 cloves
• 2 inch stick Cinnamon
• Star Anise (use about 4 petals)
• 3 medium sized Onion (roughly chopped)
• 4 medium sized Tomatoes (roughly chopped)
• 1 Green chili
• 2 tbsp Tamarind (soak in 1/4 cup warm water )
• Chopped coriander (as required)

Instructions

• 1 Apply salt, lemon juice and ginger garlic paste to the chicken pieces (ingredients under 'For the Marination'). Keep aside for at least 15 minutes.
  
• 2 Add rest of the ingredients (ingredients under 'For the Marination') , keep aside for at least another 15-20 minutes.
  
• 3 Dry roast only the spices (ingredients under 'For the Masala Paste') on low flame till you get nice aroma from them. Keep aside to cool.
  
• 4 In a vessel, add the oil and fry the onions till soft.
  
• 5 Add tomatoes and green chili, cook till soft. Allow this onion - tomato mixture to cool.
  
• 6 Grind the dry roasted spices along with the onion tomato and make a fine masala paste.
  
• 7 In a vessel, add about 2 tbsp oil, fry the chicken for about 5 minutes. Add the masala paste. Add tamarind water.
  
• 8 Cook till chicken is done.
  
• 9 Add the coriander.
  
• 10 Cook for another 2 minutes.
  
• 11 Serve hot with rice! Enjoy!!!