Instructions

1. Mix the ingredients for the marinade, coat the chick with this and let it marinate for ½ hour.
2. Boil chicken with ½ cup water in a vessel until it is ¾ cooked.
3. In a deep bottomed vessel, heat oil and fry the chicken pieces until they are fully cooked, setting aside the chicken stock.
4. Set aside the fried chicken pieces.
5. In the same vessel, fry the onion until brown.
6. Add green chilli, red chilli and curry leaves then stir.
7. Add all other powdered spices and mix.
8. Add the tomato paste and fry until oil oozes out.
9. Add salt and the chicken stock and bring to the boil.
10. Add the chicken pieces and cook under low temperature for a couple of minutes.
11. Garnish with some coriander leaves.