1 tablespoon chilli garlic paste
1 tablespoon ginger garlic paste
1 teaspoon red masala
1 teaspoon chilli powder
1 teaspoon salt
½ cup fried onions
½ cup sour milk
½ cup tamarind juice
2 - 3 Elachi (cardomom) pods
1 stick cinnamon
Thick slice butter
Cut wash and drain chicken.
Combine chili paste ginger garlic, red masala, chilli powder and salt to form a paste.
Crush onions add with sour milk and tamarind juice blend smooth.
Add to paste with chicken and leave to marinade 2 hours in the fridge.
Heat pot with butter and whole spice.
Add the chicken and cook for 20 minutes or chicken is done and sauce has thickened slightly.
Serve with puri and chips.