oil – 1/3 cup
onion – 1 ½ cup, thinly sliced
ginger – 3 cm, sliced
garlic – 8 flakes, sliced
green chilies – 4, slit
red chilies – 2, broken into pieces
chicken joints – 750 gm
tamarind paste – 2 tsp
salt to taste
Heat the oil in a kadai.
Add onion, ginger and garlic and fry till light brown.
Add green and red chilies, chicken joint and salt.
Fry, stirring all the time till the chicken turns light brown.
Add tamarind paste, salt and ½ cup of water.
Cover and simmer till the chicken is cooked.
Open the lid and increase the heat till the gravy is thick enough to coat the chicken pieces.