4 tbsp tomato ketchup 1 tbsp tamarind paste 4 tbsp water 1-1/2 tsp chilli powder 1 tbsp sugar 3 tsp ginger-garlic pulp 2 tbsp shredded coconut 2 tbsp sesame seeds 1 tsp poppy seeds 1 tsp ground cumin 1-1/2 tsp ground coriander baby chicken, skinned and cut into 6-8 pieces 5 tbsp corn oil ( I use olive oil) 2 sprigs curry leaves ½ tsp onion seeds 3 large dried red cillies ½ tsp fenugreek seeds 10-12 cherry tomatoes 3 tbsp chopped fresh coriander 2 green chillies, chopped
Mix tomato ketchup, tamarind paste and water in large mixing bowl and use fork to blend everything. Add chilli powder, salt, sugar, ginger-garlic, coconut, sesame and poppy seeds, ground cumin and ground coriander to mixture. Add chicken pieces and stir until well coated. Heat oil in karahi. Add curry leaves, onion seeds, dried red chillies and fenugreek seeds and fry 1 min. Lower heat to medium and add chicken pieces along with sauce slowly. Stir well. Simmer 12-15 mins or until chicken is cooked. Finally add tomatoes, fresh coriander and green chillies, and serve.