Chatpata Imli Chicken You might have never eaten such chicken curry. Chicken Curry

Ingredients

• For Soaking Tamarind: 1 cup red tamarind
• 1 ⅓ cup Water
• 2 tbsp Tender Coriander stems
• 2 inch Ginger (peeled)
• 4-5 no. Garlic cloves
• 3 no. Green chillies (less spicy & broken into half)
• 2 medium Onions, sliced
• Salt to taste
• 900 g Chicken (drumstick & thigh with bones) Chicken
• 1 ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ¼ tsp Asafoetida, Asafoetida
• ½ tsp Turmeric powder
• 2 tsp Coriander powder
• 1 ½ tbsp Mustard oil
• Salt to taste
• 1 tbsp Mustard oil
• 1 tbsp Oil
• Marinated Chicken
• 4-5 no. Dry red chillies
• 1 tsp Mustard oil (optional)
• 1 tbsp Oil
• 5-6 no. Black peppercorns
• 2-3 no. Cloves
• ¼ tsp Fenugreek seeds, methi dana
• 1 tsp Cumin seeds
• ½ tsp Fennel seeds
• Prepared Paste
• ½ tsp Ghee
• Roasted Chicken
• 1 cup Tamarind pulp
• 1 tbsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Sugar
• 1 cup Water
• 2-3 tbsp Coriander leaves with stems, chopped, dhaniya patti
• ½ inch Ginger (peeled & chopped) Ginger
• 1-2 tbsp Ghee
• Salt to taste
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add coriander stems, ginger, garlic, onions, salt to taste and transfer it into a mixer grinder jar.
2. Grind it into a smooth fine paste and keep it aside for further use.
3. In a bowl, add chicken, degi red chili powder, asafoetida, turmeric powder, coriander powder, mustard oil, salt to taste and marinate it well.
4. Keep it aside for 10-15 minutes to rest.
5. In a shallow pan, heat mustard oil, oil, add marinated chicken, dry red chillies and cook it until tender.
6. Transfer it to a plate and keep it aside for further use.
7. In a handi or saucepot, heat mustard oil, oil, add black peppercorns, cloves, fenugreek seeds, cumin seeds, fennel seeds and let it splutter.
8. Add prepared paste, ghee and saute it for 7-8 minutes on moderate heat.
9. Add roasted chicken and mix it well.
10. Add tamarind pulp, degi red chili powder, sugar, water and stir it well.
11. Cover it with the lid and cook it for 10-15 minutes on moderate heat.
12. Add coriander leaves, ginger, ghee, salt to taste and give it a quick boil.
13. Transfer it on a serving dish and garnish it with coriander sprig.
14. Serve hot with roti.