TINGY-TANGY CHICKEN

Preparation Method :

• Marinade the chicken for three hours using curd, Lemon juice, Salt, Turmeric powder.
• Melt the butter (20 grams) and add Few Curry leaves, dried Red chillies, Black pepper, Methi seeds, Cloves, Coriander seeds Cumin seeds and fry them for 2 minutes.
• Cool it off and grind the masala into a fine paste with Garlic pods and Tamarind paste.
• Add the remaining butter and fry the ground paste till the oil separates (5 minutes in medium flame).
• Now add the chicken and cover it with a lid for 10 minutes (in medium flame).
• Remove the lid and fry until all the liquid drains out.
• Garnish with some fried curry leaves.
• Serve hot.
• This chicken is well with pulav or roti or even with Plain rice.