Dilli Wala Masala Chicken

Ingredients

• 400 grams boneless chicken leg, cut into 1-inch pieces
• 2 tablespoons ginger-garlic paste
• Salt to taste
• 2½ teaspoons red chilli powder
• 2 teaspoons + 1 tablespoon coriander powder
• 3 teaspoons cumin powder
• 6 tablespoons oil
• 2 teaspoons cumin seeds
• 1 inch cinnamon
• 3 dried red chillies, broken
• 4 medium onions, chopped
• 3 medium tomatoes, pureed
• 1 teaspoon garam masala powder
• 1 tablespoon pav bhaji masala
• ¼ teaspoon dried fenugreek leaves (kasurimethi) powder
• ½ cup whisked yogurt
• ¼ cup chopped fresh coriander leaves
• Juice of ½ lemon
• Fresh coriander sprig for garnish
• Onion rings for serving
• Paranthas for serving

Method

1. Take chicken pieces in a bowl, add ginger-garlic paste, salt, 1 teaspoon red chilli powder, 2 teaspoons coriander powder and 1 teaspoon cumin powder and mix well. Set aside to marinate for 10-15 minutes.
2. Meanwhile to prepare the masala, heat 4 tablespoons oil in a deep handi. Add cumin seeds and once they start to change colour, add cinnamon and dried red chillies, mix and sauté for 30 seconds.
3. Add onions, mix and saute on medium heat till they turn golden brown. Add tomato puree, mix and saute on medium heat till oil separates.
4. Add remaining red chilli powder, remaining coriander powder, remaining cumin powder, garam masala powder, pav bhaji masala and kasurimethi powder, mix well and saute for 2-3 minutes.
5. Add yogurt and salt, mix well, and cook till the masala thickens and oil separates.
6. Heat remaining oil in a shallow non-stick pan, add chicken pieces and sauté on high heat for 5-6 minutes.
7. Add the cooked chicken to the masala, add coriander leaves and 1 cup water, mix well and cook on medium heat for 3-4 minutes. Add lemon juice and mix well.
8. Transfer into a serving dish, garnish coriander sprig and serve hot with onion rings and paranthas.