1-5 Green Chillies (Depending how hot you like it - this dish is meant to pack a punch)
6 Chicken thighs (I prefer on the bone but fillets work just as well)
5 Garlic Cloves
1 inch piece of Ginger
1/4 cup of cooking oil (maybe more - I never actually measured)
2 tbs Tomato Puree
1 tbs Tamarind Paste
2 tbs Brown Sugar (or Jaggery if you have it!)
Chicken stock cube
Juice of one lime
3 tsp Curry Powder (I use Madras hot curry powder)
1-2 tsp Kashmiri Chilli Powder (Kashimiri is for colour and flavour. Not heat)
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Cumin Powder
1 Cinnamon Stick
1/2 tsp ground Black Pepper
Salt to taste.
2. Mix all the sauce ingredients and set aside.
3. In your biggest pot, add the oil and fry the cinnamon stick for a minute. Add the chopped onions. It will take time to fry this many onions properly but make sure that the onions are caramelising. Add half a teaspoon of salt to help.
4. Add all the spices. At this point you might need to add more oil if the pan gets dry. Spices need to fry in oil so don't be afraid of it. You are never going to add as much as your local takeaway does. Fry for 5 minutes.
6. Add the sauce mix and simmer for a few minutes. Add the raw chicken and cook on a low simmer for 30 minutes. Keep covered for the first 15 minutes. If the sauce is looking thin then remove the lid to allow it to thicken. If it is drying out just add water.