Chicken ka Salan
A tangy and spicy chicken curry with tamarind, peanuts, chilli and sesame seeds
For the spice paste
For the curry
If boneless, then cut to bite size pieces
Use Fresh or dried leaves
ginger garlic paste
Grate 5 garlic pods and 1/2 inch of ginger to make the paste
sliced into juliennes
Coriander leaves +stems –
Salt to taste
For the spice paste:
Dry roast all the ingredients on a warm pan for about 10 mins, or until you can get the aroma and the spices get are nicely browned. Be sure to constantly stir so that the spices don’t burn.
Now grind all the ingredients into a smoother paste by adding about 50 ml of water. The paste should still be thick but smooth.
For the curry:
In a large bottomed heavy pan, heat oil and then add mustard seeds and curry leaves.
Once the mustard seeds start spluttering, add onions and some salt. Stir well and cook the onions until they are brown.
Now add the ginger garlic paste and mix well for a couple of minutes.
Throw in the chilli powder and turmeric powder along with the ground spice paste. Mix for a bit, and then add in the chicken pieces.
Mix the chicken well with the spice paste and the onions to make sure that the paste covers all of the chicken pieces.
Season with salt and add water to the chicken. Cover with a lid and cook for about 20 mins.
Now add the tamarind paste to the chicken, adjust salt as per taste and cook until the chicken is nice and soft.
Garnish with chopped coriander and serve hot with rotis or rice and some