Ingredients
1 kg chicken with bone (you can use boneless as well)
1/ 2 cup ginger garlic minced seperately
1/2 cup coriander leaves
1 tsp garam masala
1 tsp jeera masala
2 tbsps fresh ground pepper
1 tsp salt
1 tbsp lemon juice
1 tbsp oil
1/2 cup chopped onion
For Chicken Marination
1 tsp chili powder (Kashmiri)
1 tsp turmeric powder
1 tsp salt
1 tsp lemon juice
Method
Marinate chicken with all ingredients and keep aside.
In a big pan, add oil, onions, half the portion of ginger and garlic and fry on a low flame. When they are browning add the chicken, the masalas, the pepper, and remaining ginger garlic.
Add 2 cups of water and cover. Keep on low-medium flame. After 20 mins, remove cover and mix the chicken. Add lemon juice and leave for the excess water to evaporate. Keep stirring regularly.
Feel free to add pepper and salt if needed.
Once the chicken is a dry-ish mix, add the coriander and another tsp of oil so that it the chicken doesn't get burnt or stuck to the pan. Remove the chicken once you are satisfied with the consistency of the fry-look.
Best served with Steamed rice, ghee, Dal and Papada (pappadam)
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