Step 1

Heat the ghee in a heavy-based flameproof casserole dish over medium heat. Add the cumin, mustard, fenugreek and cinnamon. Cook, stirring, for 1 minute or until aromatic. Add curry leaves. Cook, stirring (careful, leaves will spit), for 30 seconds. Add onion. Cook, stirring, for 2 minutes. Add the ginger, garlic, coriander root and stem and chilli, to taste. Cook, stirring, for 1 minute or until aromatic. Add turmeric, garam masala and pepper. Cook, stirring, for 2 minutes.

Step 2

Reduce heat to medium-low. Add the tomato. Cook, stirring occasionally, for 3-4 minutes or until tomato breaks down. Increase heat to medium. Add the chicken and salt. Cook, stirring, for 2-3 minutes. Reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes or until chicken releases juices.

Step 3

Stir in water. Simmer, covered, gently stirring occasionally, for 40 minutes or until chicken is cooked through. Simmer, uncovered, for 5 minutes or until sauce thickens slightly. Stir in tamarind and coriander. Serve with rice, raita and pappadums and fried curry leaves, if using.