-
Clean and cut chicken into medium size pieces.
-
Prepare the marinade by mixing chili powder, coriander powder, turmeric powder, garam masala, salt and 2 tbsp water.
-
Marinade the chicken properly with the above mix and keep aside for 20 – 30 minutes.
-
In a pan, cook the chicken on a medium flame with its lid on. It will help the water to drain out from the chicken and cook in it. Keep aside after cooking.
-
Meanwhile in another pan, heat oil and splutter mustard seeds. Add curry leaves, sliced onions, green chilies and a little salt. Saute until onions become translucent and golden brown.
-
Add the ginger garlic paste to the onions and saute for 2 minutes until its raw smell subsides.
-
Add chopped tomatoes, pepper powder, and cook until the tomatoes turn mushy.
-
Now transfer the cooked chicken to the pan, add a few sprigs of fresh curry leaves, saute well to mix the chicken and the onions properly, and cook for another 2 minutes with the lid on.
-
Lower the flame, remove the lid, and dry roast the chicken for another 15 minutes until it completely dries out and start browning.
-
1Garnish with coriander leaves and allow it to rest for a few minutes.
-
Goes well with rice, malabar paratha, or roti.