Place the chicken thighs in a large bowl, add the marinade ingredients, stir and coat well. Cover the bowl and place in the fridge overnight.
Remove from the fridge and allow the chicken to come to room temperature.
Take a small dry frying pan, set on a low heat and warm through the cumin, coriander and mustard seeds. This should only take 1 minute. Remove from the heat, add to a pestle and mortar and grind coarsely.
Take a large sauté pan, add the oil and warm on a low heat then ad d the onions, cassia bark and bay leaf. Sauté for 5 minutes.
Add the turmeric and red chilli flakes, stir and cook for a further 2 minutes.
Add the tomatoes and jaggery and continue to sauté for a further 10 minutes at least, stirring occasionally. By cooking these ingredients for a little longer, your curry will definitely taste better.
Now add the garlic, ginger and green chillies and continue to cook for 2 minutes.
Add the contents of the pestle and mortar, stir well and continue to fry until the mixture resembles a paste and the oil starts to separate from the onions and tomatoes. If the ingredients start to become a little dry or the spices start to burn, add a little water.
Add the marinated chicken and fresh curry leaves. Turn the heat up to medium, stir really well and allow the chicken to seal for at least 5 minutes, stirring frequently.
Add the water and bring to the boil then immediately reduce to a simmer.
Add the fenugreek leaves, green cardamoms, cloves and tamarind and place the lid on the pan. Cook for 25 minutes or until the chicken is tender and the sauce is thick.
Remove from the heat and stir in the fresh coriander and lemon zest.
Leave for 5 minutes before serving with chapattis or rice.
Recipe courtesy: Anjula Devi For more recipes visit: www.anjuladevi.com/anjula-devi-recipes/