Name: East Indian Chicken Frithad
Ingredients: 1 kg (2 lb) Chicken cut into pieces; 2 large Onions sliced; 2 large Tomatoes diced; 50 grams Tamarind soaked in ½ cup of water; 2 large Potatoes Optional; 1 tsp Salt (to taste); 3 tbsp Cooking oil or ghee; 8 whole Red chilles soaked in hot water for 10 minutes; 8 large Garlic cloves; 3 inch Ginger fresh; 1 tsp Cumin seed Jeera; 1 ½ tsp Coriander seed Dhania; ½ tsp turmeric powder; 6 whole Cloves; 4 whole Cardamoms; 6 whole Peppercorns; 1 ½ tbsp Sesame seeds Teel; 1 ½ tbsp Poppy seed khus khus; 1 cup Coconut grated and roasted

Ingredients

1 kg (2 lb) Chicken cut into pieces
2 large Onions sliced
2 large Tomatoes diced
50 grams Tamarind soaked in ½ cup of water
2 large Potatoes Optional
1 tsp Salt (to taste)
3 tbsp Cooking oil or ghee
8 whole Red chilles soaked in hot water for 10 minutes
8 large Garlic cloves
3 inch Ginger fresh
1 tsp Cumin seed Jeera
1 ½ tsp Coriander seed Dhania
½ tsp turmeric powder
6 whole Cloves
4 whole Cardamoms
6 whole Peppercorns
1 ½ tbsp Sesame seeds Teel
1 ½ tbsp Poppy seed khus khus
1 cup Coconut grated and roasted

Steps

Masala paste – Add all the paste ingredients to a food processor or blender with a little and blend until smooth. Pro tip – add just enough water to blend into a paste. Too much water will cause the small pieces to stay whole.
Onions – In a heavy-bottom pan, add the oil or ghee and saute the onions with a pinch of salt. Continue to saute until light brown and caramelizedPro tip – Cooking the onions on low will caramelize them, and on high heat will burn them. We want a sweet caramelized taste.
Saute – Once the onions are ready, add the ground masala and chopped tomatoes – saute for 2 to 3 minutes adding a few tablespoons of water if necessary to prevent it from burning. Pro tip – the tomatoes should have sufficient juices to cook the spices so add water only as much as necessary until you have a wonderful aroma coming from the spices.
Chicken – Next, add chicken pieces and saute for 2 minutes until no longer pink. This will sear the meat keeping it nice and juicy. If you are using potatoes add them now too. Season with salt.
Simmer – Add one cup of water and bring to a boil. Cover the pot and cook on a low simmer for 20 minutes or until the chicken and potatoes are cooked.
Tamarind – Once the chicken is cooked, add tamarind water and bring to a boil again. Taste and adjust seasoning and consistency. Pro tip – add water to make gravy or boil uncovered to evaporate excess liquid. I served this thick without gravy so we could eat it with naan.
Enjoy!