Method

• Wash and clean 1 kg chicken pieces and add 1 tsp salt, 4 to 5 tsp BON chicken masala and mix well.
• Soak ½ lemon sized tamarind in warm water and keep it aside.
• The chicken needs to be marinated for around 30 minutes.
• Heat a deep-bottomed vessel, as it heats, add 2 tbsp ghee/oil.
• When the oil warms up, add 2 finely chopped onions and fry well.
• Fry the onion until they turn lightly brown.
• To the onions add 2 tsp ginger garlic paste and fry well.
• Add 2-slit green chillies and fry well.
• Now add 1 big chopped tomatoes and cook until the tomatoes turn soft.
• Add the marinated chicken and mix well.
• Now add salt if needed and mix well.
• Add the tamarind juice to the chicken and mix well.
• You can add water at this point as required for the gravy and combine well.
• Cover and cook the chicken on medium flame, stirring occasionally and cook until the chicken is cooked.
• Maintain a thick gravy consistency; add water if required.
• Adjust the salt in the chicken masala.
• Garnish with 2 tsp of finely chopped coriander leaves.
• Spicy and tasty chicken gravy is now ready to enjoy with rice, roti or naan.