Khada Masala Chicken

Ingredients list for Khada Masala Chicken

• 800 grams Boneless chicken cut into cubes
• 4 tablespoons Oil
• 2 Bay leaves
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Fennel seeds (saunf)
• 1/4 teaspoon Onion
• 2 Dried red chillies, crushed
• 1/2 teaspoon Cumin seeds
• 1/4 Fenugreek seeds (methi dana)
• 1/2 teaspoon Dried pomegranate seeds (anardana), crushed
• 1 inch piece Ginger, grated
• 5-6 cloves Garlic, sliced
• 1 large Onion , sliced
• 4 Green chillies, slit
• 1 medium Tomato, sliced
• to taste Salt
• 1 tablespoon Fresh coriander leaves, chopped

Method

1. Heat the oil in a kadai; add the bay leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds and pomegranate seeds.
2. When they begin to change colour, add the ginger and garlic. Sauté for half a minute and add the onion and green chillies; sauté over medium heat till the onion turns light brown.
3. Add the tomato, chicken and salt and sauté over medium heat, stirring occasionally, for eight to ten minutes. Once the chicken is almost done, lower the heat, cover and cook for five or six minutes longer.
4. Garnish with coriander leaves and serve hot.

Nutrition Info