Fresh masala made from khuskhus, lehsun, dhania-jeera, mirchi, imli set this dish apart from the rest. And these are just some of the spices and herbs used in it! Serve with rice, roti or naan.
It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!! - 05 May 2001 (Review from Allrecipes US | Canada)
This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavor. I served the mixture in parathas (bought frozen from the Indian grocery). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else. - 17 May 2005 (Review from Allrecipes US | Canada)
This recipe went over well with my family, it was nice to have a sandwich with a little zip to it. - 05 Jul 2000 (Review from Allrecipes US | Canada)