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.