Mahua Chicken Curry

DIRECTION :

1. Clean the chicken and pat dry. Sprinkle with a little salt to season, massage it in, and allow it to rest in the fridge.
2. Dry roast all the masala ingredients on medium low heat. Stir constantly so that it browns evenly without burning. The mix should be deep golden and have a robust aroma. Remove from heat, cool completely, and grind with minimal water for 5-8 minutes. The curry paste should be thick, and slightly textured, but not coarse. Use ¼ of the paste to marinate the chicken, massaging well.
3. Heat the oil in a kadai on medium heat until smoking. Add the green chili, followed by the curry leaves. When they splutter, add the onions. Stir regularly, until the onions turn golden brown. Add the ginger garlic paste. Keep stirring and fry until the raw smell goes. Add the tamarind paste with 3 tbsp. Water and stir until combined.
4. Add the bay leaves and the chicken. Sear the chicken, stirring periodically until it turns white. Add the curry paste and a little water just to loosen the paste, and stir until incorporated. Add salt and mix. Reduce the heat to medium low, cover with a lid, and bring to a boil. Stir in a little more water if necessary. Simmer the curry for about 15-20 minutes, until chicken is tender and cooked through.
5. Garnish with coriander and stir. Allow the curry to rest a couple hours before serving so that the flavors sink in.