Chicken Cooked in Ghee

• Add peppercorn, coriander seeds, cumin seeds and fenugreek seeds to a frying pan. Dry roast on medium flame for 2-3 minutes or until the raw smell goes. Transfer to a plate. Add kashmiri and byadgi dry red chillies and dry roast for 2-3 minutes. Remember to stir continuously. Do not burn the spices. Transfer to a plate and allow it to cool. Add garlic and roast for 2-3 minutes.
• Once cooled, tansfer all the spices and garlic to the chutney jar of a mixer.
• Add tamarind and blend masala till smooth. Add about 3-4 teaspoons of water, one spoon at a time, as required to make a thick, smooth paste. Set aside.

• Add 2-3 tablespoons of the masala to the chicken and mix to combine. Cover and allow the chicken to marinate for at least 2 hours. For the best results, marinate in the refrigerator overnight. Reserve the remaining masala for later.
• Remove the chicken from refrigerator at least half an hour before cooking to bring it to room temperature

• In a large pan or kadhai, heat half the ghee and add the chicken. Don't crowd the pan, instead cook chicken in batches. Fry the chicken for 3-4 minutes on each sideUse tongs to remove and keep aside.
• In the same pan, add the remaining ghee and the remaining masala. Fry the masala till it starts drying up and all the water evaporates. This takes about 6-8 minutes.
• The masala should turn a deep reddish maroon color and all the ghee should come to the top.

• Add the chicken pieces back to the pan along with salt and sugar and mix to ensure the masala fully coats the chicken. Cover and cook for 5 minutes.
• Sprinkle with curry leaves and serve hot.