4 tbsp tomato ketchup
1 tbsp tamarind paste
4 tbsp water
1-1/2 tsp chilli powder
1 tbsp sugar
3 tsp ginger-garlic pulp
2 tbsp shredded coconut
2 tbsp sesame seeds
1 tsp poppy seeds
1 tsp ground cumin
1-1/2 tsp ground coriander

baby chicken, skinned and cut into 6-8 pieces
5 tbsp corn oil ( I use olive oil)
2 sprigs curry leaves
½ tsp onion seeds
3 large dried red cillies
½ tsp fenugreek seeds
10-12 cherry tomatoes
3 tbsp chopped fresh coriander
2 green chillies, chopped

Mix tomato ketchup, tamarind paste and water in large mixing 
bowl and use fork to blend everything.
Add chilli powder, salt, sugar, ginger-garlic, coconut, sesame 
and poppy seeds, ground cumin and ground coriander to mixture.
Add chicken pieces and stir until well coated. 
Heat oil in karahi. Add curry leaves, onion seeds, dried red 
chillies and fenugreek seeds and fry 1 min. Lower heat to 
medium and add chicken pieces along with sauce slowly. Stir 
well. Simmer 12-15 mins or until chicken is cooked.
Finally add tomatoes, fresh coriander and green chillies, and 
serve.