|For 6 to 8|
|Young chicken||1 (Broiler)|
|Cinnamon piece||2 Inch|
|Garlic||2 Clove (10 gm)|
|Ginger piece||1 Inch|
|Vinegar||3⁄4 Tablespoon (1 Dessert Spoon)|
|Coconut milk||5 Fluid Ounce (Thick And Thin Milk Extracted From 1/2 Coconut)|
1. Clean and joint the chicken. Sprinkle over with a little salt and set aside.
2. Grind together to a fine paste red chillies, peppercorns, cloves, turmeric, cumin, cinnamon and cardamom. For less pungency, remove seeds from few chillies. Fry chopped onion. Add sliced ginger and garlic and fry a little longer, then add ground ingredients and fry for another 2 to 3 minutes.
3. Add the chicken. Stir well. Cover vessel and let it cook for about 15 to 20 minutes over a slow fire. Add the thin coconut milk and cook covered for a further 15 minutes.
4. Add tamarind juice and cook till chicken is tender (about half an hour). Add thick coconut milk and bring to boil. Add vinegar and let it simmer for 10 minutes. Remove and serve hot.