Instructions

Spice mix for the chicken

Set a pan on medium heat
Add cumin seeds, coriander seeds, fenugreek seeds (methi seeds), black peppercorns and dry red chillies
Roast till they are aromatic (this will take approximately 3 to 5 minutes)

Transfer everything to a grinder jar
To the same grinder jar add ginger (roughly chopped), 4 to 5 cloves of garlic, 6-8 curry leaves and grind to a smooth paste with 4 to 5 tablespoons of water.Make sure that the paste is smooth if not the fenugreek seed bits will taste bitter.
Keep this aside.

Cooking the chicken

Sprinkle 1/2 teaspoon of salt on the chicken
Add turmeric powder, yogurt, and the spice paste and mix thoroughly
Let this marinate for at least 30 minutes

Add 1 tablespoon of ghee to a pan set on medium heat
Once the ghee melts, add curry leaves and stir fry for a few seconds
Add onions,1/2 teaspoon of salt and stir fry till the onions are translucent (~ 3 minutes)

Add the chicken and mix well
Let it cook for approximately 10 minutes
Add half of the tamarind concentrate and salt to taste

Add more chilli powder if you like it hotter
Add a pinch of sugar to balance out all the flavors
Let the gravy reduce further by stirring intermittently for five minutes

Once the gravy has thickened, add the last tablespoon of ghee, mix and cook for five more minutes

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