1. Cut the chicken into medium size pieces, wash & allow to drain. Peel the potatoes and cut them into roughly 1 cm thick slices.
2. Grind the 4 onions, tamarind paste, dates, bafat powder, ginger & garlic to a fine paste. In a large wok heat some cooking poil and add the ghee (just for the fragrance and flavour) and fry the finely sliced onion till it turns pink. Add the ground masala and fry on slow flame till the raw onion smell disappears (this can take about 4-5 minutes) - take care to keep stirring once in a while.
3. Add half a cup of water to the mixie/food processor used to grind the masala and use that water for the gravy. Add in the potatoes and salt to taste and allow to cook for about 3-4 minutes
4. Add the chicken and cook on a slow flame, toss in half the coriander leaves when the chicken is half cooked and garnish with the remaining half when the chicken is completely done. There is no need to add any extra water for the gravy as the chicken will leave its stock. The gravy needs to be thick
5. Serve hot with rice, sanna or chapathi
© Shireen Sequeira | Ruchikrandhap.com