PREPARATION

1. In a pan, add 1 bay leaf, 2 cinnamon stick, 2 pods cardamom, 6 dry red chili, 1 teaspoon cumin, 1 teaspoon mustard seeds, Stir and toss them around 1 - 2 minutes.

2. Now, transfer it to a blender and add 30 grams garlic, 70 grams tamarind pulp and blent it smooth paste.

3. Then, heat 50 milliliters oil in a heavy skillet, add 350 grams onions and saute until the onions turn soft and light golden brown.

4. Add, 35 grams ginger, 1 tablespoon powdered sugar and mix it well.

5. Now, add 630 grams chicken and cook 2 - 3 minutes.

6. Then, add 1 teaspoon salt, 1 teaspoon turmeric and mix it well.

7. Now, add 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and again mix well.

8. Then, add 360 grams tomato puree, blended paste and Cover it with lid and cook for 5 - 7 minutes.

9. Now, add 1 teaspoon vinegar and mix it well.

10. Cover it with lid and cook for 5 - 7 minutes.

11. Serve.