Chilli Chicken Khada Masala

Ingredients list for Chilli Chicken Khada Masala

• 500 grams Boneless Chicken cut into thin slices
• 4-5 Green chillies
• 4-5 Fresh red chillies
• 2-3 tablespoons Oil
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds (saunf)
• 5-6 Cloves sliced
• 1 teaspoon Black peppercorns
• 1 teaspoon Mustard seeds
• 1 inch Cinnamon
• 2 Medium onions sliced
• 15-17 Curry leaves
• to taste Salt
• 2-3 Dried red chillies broken
• 2 teaspoons Ginger-garlic paste
• 1 Medium green capsicum cut into thin slices
• 1 Medium red capsicum cut into thin slices
• 1 tablespoon Lemon juice

Method

1. Heat oil in a deep non-stick pan.
2. Heat a small non-stick pan, add coriander seeds, cumin seeds, fennel seeds, cloves, peppercorns, mustard seeds and cinnamon and dry roast.
3. Add onions to the hot oil in the 1st pan and saute.
4. When the spices in the 2nd pan are fragrant, add curry leaves and mix well. Add broken dried red chillies and continue to roast till curry leaves and red chillies are crisp. Set aside to cool.
5. Add chicken slices to the onion in the deep pan and mix well. Add salt and mix well and saute.
6. Transfer the spices into a grinder jar and pulse into a coarse mixture.
7. When the chicken becomes lightly coloured, add ginger-garlic paste and mix well.
8. Slice green and red chillies diagonally and add to the chicken and toss well. Add capsicum strips and mix. Cover and cook for 5-7 minutes.
9. Add 3 tbsps ground spice powder and mix well. (Store the rest in an airtight container.) Add lemon juice and mix well.
10. Transfer into a serving platter and serve hot.

Nutrition Info