500gms chicken
2 onions, chopped finely
5-6 red chilies
1/2 tsp. pepper corns
4 cloves
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds
2 cinnamon pieces
2-3 cardamoms
6 cloves garlic, finely chopped
A small pice of ginger, finely chopped
Small lemon-size of tamarind, soaked in water
1 cup coconut milk
Salt to taste
3-4 tbsp. oil

Devilled Chicken

1. Mix red chilies, pepper corns, cloves, turmeric powder, cumin seeds, cinnamon, cardamoms in a mixer and blend to a fine powder. Marinate the chicken pieces in this powder and keep aside.
2. Heat the oil in a pan and fry the chopped onions until brown. Also add chopped ginger and garlic and fry for 1 more minute.
3. Then add marinated chicken to the onion mixture, stir well and cook for 10 minutes.
4. When the chicken is tender and cooked, add salt, coconut milk and cook until the gravy thickens.
5. Later add tamarind pulp and cook for another 10 minutes. Remove from heat and serve with chapathi or plain rice or any pulao.
   Serves: 6
   Preparation time: 45 minutes