Roast pepper corns, cumin seeds, red chillies, coriander seeds, fennel seeds, cinnamon stick 1 inch, cloves 2 – others as per taste.
Grind them with fresh ginger and garlic. Make it to a smooth paste. Add some curd, this masala paste to the chicken and marinate for an hour.
To a pan add generous amount of ghee, whole spices, onion chopped, tomato chopped. Once it’s sauteed well add the chicken pieces, little water and cook till the water evaporates and the masala gets coated over the chicken.
Finally, garnish with tempered curry leaves in ghee.
* No oil to be used.
Recipe courtesy : Katyayani K Prabhu