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12 December 2012,02:17 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Put the tamarind paste , tomato ketchup and water into a large mixing bowl and blend everything together with a spoon .
  • Add the chilli powder, salt, sugar, ginger, garlic, coconut, sesame and poppy seeds, cumin and coriander to the mixture ,stir to mix.
  • Add the chicken pieces and stir until they are well coated with the spice mixture. Set aside.
  • Heat the oil in a deep pan , wok or karahi . Add the onion seeds, curry leaves, dried red chillies and fenugreek seeds and fry for about 1 minute.
  • Lower the heat to medium and 3 chicken pieces at a time with their sauce . When all the pieces have been added to the pan, stir well, using a slotted Spoon.
  • Simmer gently for about 10 -12 minutes or until the chicken is thoroughly cooked.
  • Add the tomatoes, fresh coriander and green chillies, and serve from the pan.


  • 5 tablespoon tomato ketchup
  • 1 tablespoon tamarind paste
  • 5 tablespoon water
  • 2 teaspoon chilli powder
  • 1½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 teaspoon grated fresh root ginger
  • 2 teaspoon crushed garlic
  • 2 tablespoon desiccated (dry unsweetened shredded) coconut
  • 2 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 900 grams baby chickens, skinned and cut into 6-8 pieces each
  • 75 ml IDHAYAM sesame oil
  • 8 tablespoon curry leaves
  • 3 teaspoon onion seeds
  • 3 large dried red chilies
  • ½ teaspoon fenugreek seeds
  • 10 cherry tomatoes
  • 3 tablespoon chopped fresh coriander (cilantro)
  • 2 fresh green chillies, chopped

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