Tamarind Chicken Masala

Wash and pat dry chicken pieces.

Marinate the chicken with tandoori masala, tamarind water, salt, coriander powder, garlic powder, kashmiri red chilli powder, and red chilli powder in a large mixing bowl. (To make tamarind pulp, soak golf ball-sized (approx 60 gm) tamarind in a cup of warm water for 30 minutes, squeeze out as much pulp as possible, strain through a fine-mesh sieve, and use the liquid in the recipe).

Prick the chicken pieces with a knife/fork to absorb more flavour.

Cover the bowl and refrigerate for at least 1 hour. (overnight marination is even better for enhanced flavour).

Heat oil in a large skillet over medium to high heat. Add black mustard seeds, bay leaf, cardamom and curry leaves and keep stirring until they crackle.

Add the chopped ginger garlic/paste and cook for 2-3 minutes or until golden brown.

Mix in the ground tomatoes. Mix well and cook for 4-5 minutes or until the oil separates from the gravy. Stir occasionally.

Add the marinated chicken pieces and mix well. Stir constantly and cook on high flame for 3-4 minutes. If the masala sticks to the sides or bottom, stir some water.

Add water, stir and bring to a boil. Lower the heat to medium, cover the pot and cook for 20-25 minutes or until the chicken is tender and oil releases to the surface. Keep stirring occasionally.

Add kasuri methi, check the seasoning (salt and chilli powder) and adjust to taste.

Turn off the flame. Stir and cover the pot for a few minutes.

Serve hot with steamed rice, naan or roti.