Ashana Sinha
Take Chillies, coriander seeds, jeera, methi seeds,garlic cloves,Tamarind paste,chicken,ghee,curry leaves and coriander.
Add peppercorn, coriander seeds, cumin seeds and fenugreek seeds to a frying pan and roast it for 2-3 minutes.
Transfer all the spices add some water and blend it in a paste.
In a large pan or kadhai, heat the ghee and add the chicken.
Turn off the flame when the masala turns deep reddish maroon color and all the ghee comes to the top.
Let the dish cool for about 2-5 minutes.
Garnish with some fresh curry leaves and serve hot.