Make a paste of coriander seeds, fenugreek seeds, ginger, garlic, tamarind, red chilli [kasmir red chill gives good color to dish also not that spicy], ghee, salt. Do not add too much water, if needed, just add a little to make think paste.
Apply this paste to chicken pieces and keep it refrigerated for about 2-3hrs[if kept more it taste too good].
In a pan, heat a little more ghee and add the chicken along with all the masala. Fry till chicken is done. Serve hot with finely chopped coriander... :)
[Choice: The ghee quantity can be increased by another 1 and 1/2 tbl spn for better ghee taste and flavor... Use non-stick kadai for best result...then the masala will not get burned]
For 1/2 kg chicken: 12 - 15 red chilli[long once], coriander seeds 1 big tb sp, fenugreek seeds 1/4 tb sp[this is jus for flavour..dnt add more else it ll be bitter ;) ], ginger 1 medium piece, garlic 6-8 cloves, tamarind as per your taste of sournes... blend to paste.. one more thing chilli ll become fine paste if u soak it in warm water for 20-30 mins before blending :)
Note: Fry fenugreek seed,coriander seed,garlic before blending..
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