Butter Fried Chicken

What you will need:
Chicken - 1lb (pound), boneless, cut into pieces

Chilli powder - 3 tsp

Tamarind juice - 1/2 tsp, thick

Coriander powder - 1 tbsp

Ginger garlic paste - 2 tsp

Butter - 2 tbsp, melted

Fresh curry leaves - 2 strands

Salt to taste

How to prepare

In a bowl, take 1 tbsp of butter and mix it with chilli powder, salt, coriander powder, ginger garlic paste and tamarind juice. Poke the chicken pieces with a fork so that it can absorb the marination well. Apply the paste to the chicken pieces and leave it to marinate in the refrigerator for atleast 4 hours or overnight.
Heat the remaining 1 tbsp of butter in a pan. Add the curry leaves. Now add the chicken pieces with all the paste. Cook until the chicken is done.

I did not make too much masala , but if you want more gravy, just increase the amounts of all the powders to 1.5 times.