Ingredients
30 grams butter/ ghee
2 tbsp groundnut or sunflower oil
2 medium Spanish onions, chunkily chopped
1 kg chicken drumsticks and thighs with bones, skinless
1/4 tsp salt
1 tsp hot chili powder
1 tsp garam masala
155 ml coconut milk
1 tbsp lemon juice
a few sprigs coriander, roughly chopped
Method
Melt the butter or ghee in a heavy bottom pan with the oil. Tip in the onions. Fry over a medium heat for 6-7 minutes or until lightly fried. Add the chicken and salt and fry for 6 minutes to brown all over. Cover and cook on low heat for 18 minutes or until the chicken is thoroughly cooked. Stir in the chili powder and garam masala and cook, uncovered for a further 3 minutes, stirring frequently. Add 155 ml of boiling water, coconut milk and lemon juice. Simmer for 3 minutes. Garnish with coriander leaves. Serve hot with parottas, elemicha sadam, vendekkai pachadi and thengai chatnil.