| • | Heat oil in a saucepan and roast red chilies, coriander, peppercorns, and fenugreek seeds.
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| • | Remove and transfer into a blender.
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| • | Add coconut and garlic. Grind into a fine paste, adding water if required.
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| • | Marinate the chicken with salt and turmeric. Set aside for 30 minutes.
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| • | Heat the oil remaining in the pan.
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| • | Add onions, reserving some, and sauté until light brown.
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| • | Add the ground masala and stir fry for 20 minutes, until it discards oil.
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| • | Add water and simmer for 30 minutes.
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| • | Add chicken and cook until tender.
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| • | Stir in tamarind pulp
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| • | Prepare the tadka by heating some oil in a small pan.
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| • | Add onions and cumin. Sauté until light brown.
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| • | Add the tadka over the chicken and serve immediately. |
