Ingredients for 6 servings
For the masala:
1 inch knob of ginger, bashed
1 pinch of sea salt
1 stick cinnamon
1 tsp coriander seeds
1 tsp fennel
1 tsp turmeric
1-2 tsp oil
2 green chillies
2 tsp cumin
4 cloves
5-6 cloves of garlic
5-6 peppercorns
6-7 boriya mirch
8 guntur chillies
15 curry leaves
handful of coriander leaves
white pepper, a pinch
For the chicken:
1 tsp turmeric
1-2 tsp red chilli powder
2 tsp oil + Oil to sear the lollipops
8-10 chicken lollipops with the skin
salt, to taste
sugar, a pinch
For the base:
½ onion, julienne
1 tsp jaggery powder
1 ½ tbsp masala
2 tsp mustard seeds
2-3 tsp oil
3 tsp tamarind paste
7-8 curry leaves
coriander leaves, to garnish
juice of ½ lemon
Directions
For the masala:
Dry roast all the ingredients together in a pan for a minute.
In a mortar and pestle pound together all the ingredients.
Transfer this in the blender and make a fine paste.
For the chicken:
Marinate the chicken lollipops with turmeric, salt, red chilli powder and 2 tsp oil.
In a saucepan add a little oil and sear the lollipops from all sides till they are half cooked.
Add sugar and cook some more.
For the base:
Add refined oil in the pan followed with mustard seeds, few curry leaves and onion. Bhuno them well together.
Add the masala and chicken lollipop into the base and saute them well together.
Add tamarind extract, jaggery and water. Mix them well and cover the top.
Add little lemon. Toss well and cook till chicken is well done.
Garnish with coriander leaves.
Serve hot.
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