• 1 kg chicken
  • 3 medium sized, finely chopped onions
  • 20 cloves garlic, finely chopped
  • 10 to 12 red chillies (mild)
  • 7 to 8 black pepper corns
  • 5-6 fenugreek seeds
  • 1 tbsp coriander seeds
  • Tamarind, a marble sized ball
  • 2 sprigs curry leaves
  • 1 tsp mustard seeds
  • 250 ml coconut milk
  • Coconut oil (can be substituted with any other cooking oil)


  • To begin with, saute 2 chopped onions and about 12 cloves of garlic until golden brown. Add the red chillies, black pepper, fenugreek seeds, coriander seeds and continue to saute until the rest of the ingredients also turn a little brown.
  • Grind all this into a fine paste along with the marble sized tamarind, creating the ground masala. Set aside.
  • Saute the remaining onion and the garlic pods and after this is browned, add the ground masala and the chicken. Cook until the chicken is done.
  • Add coconut milk and cook for about 2 minutes. Season with mustard and curry leaves. Serve with rice or rice pancakes or bread.