Instructions

1. Crush together garlic, ginger, vinegar, turmeric and peppercorns. Apply this mixture to the chicken pieces.
2. Half boil this chicken with salt to taste to get the stock from it.
3. In a pan, heat oil and fry the chicken pieces (without the stock) until brown on all sides and set aside.
4. In the same pan, switch off the flame and add turmeric, chilli powder, coriander powder and garam masala.
5. Now switch the flame on low and fry the spices until the rawness is gone taking care not to burn.
6. Add 1 tsp of water to the spices and fry on low.
7. Add the tomato purée and ketchup and fry until oil oozes out on the sides.
8. Add curry leaves and chicken stock along with chicken pieces.
9. Reduce the chicken stock until it becomes dry.
10. Garnish with coriander leaves.