• 1 Whole Chicken
  • 6 Red Chillies
  • 4 Peppercorns
  • Cloves
  • 1 inch piece of Cinnamon
  • 1 tbsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 4-6 Cloves Garlic
  • 1 inch piece of Ginger
  • 1 large Onion, finely chopped
  • 2 tbsp Oil
  • Water Enough to cover up the chicken
  • Chopped Coriander leaves
  • 2 tbsp Tamarind juice


              Cut the chicken in fairly large pieces. Wash and apply salt to chicken and set                aside.

  1. Grind together the red chillies, peppercorns, cloves, cinnamon, cumin seeds, coriander seeds, garlic and ginger into a fine paste.

  2. In a vessel, heat in 2 tbsp of oil. Put in the chopped onions and fry till they are golden brown. Put in the masala and fry for 2 minutes. Put in the chicken mix well and then add the water.

  3. Bring to a boil, cover and simmer till the chicken is cooked. Put in salt to taste and tamarind juice. Stir well and let cook for additional 5 minutes. Garnish with coriander leaves.