Chop the chicken into small pieces and set it aside to rest at room temperature.

Add coriander, 4chilli (depends on ur tolerance for hotness)1 chopped onion, 1 chopped tomato, garlic, ginger, pepper grams, cloves in a grinder and make a paste.

Heat a big pan, add cooking oil just to coat the surface of the pan, and fry the onion until its caramelized at medium heat.

Directly add the paste from step 2 to the caramelized onions and add a cup of water

Add the turmeric, corriander powder, garam masala, and the tamarind into the paste. Cook for fifteen minutes until the paste turns from green to brownish green.

Add the piece of chicken into the gravy, add salt and cover the pan with the lid

Cook the chicken until the gravy reduced (until 50 % of the water is gone).