Eid Special Chicken Masala

Ingredients

Chicken, 750 g 

Lime juice, from one small lemon

For marinade

Garlic (finely chopped), 1 tbs

Ginger (finely chopped), 1 tbs

Green chill, 5 nos.

Coriander leaves (finely chopped), 3 tbs

Mint leaves (finely chopped), 2 tbs

Turmeric powder, 1 tsp

Homemade pepper powder, ½ tsp 

Garam masala, ½ tsp

Salt, to taste

Onion (finely sliced), 300 g 

Mustard seeds,1 tsp

Ginger and garlic (minced), ½ tsp each

Curry leaves, a few

Small tomato (finely chopped), 2 nos.

Turmeric powder, ½ tsp

Coriander powder, 1 tbs

Chili powder, 1 tsp

Garam masala, 1 tsp

Salt, to taste

Water, 1 ½ cups

Oil, ¾ cup 

Coriander leaves (chopped), a little

Preparation

• Grind all the marinade ingredients into a fine paste. 
• Wash the chicken with water, lime juice, and salt. Marinate and set aside for 30 minutes.
• Heat oil in an iron pan or saucepan.
• Add the sliced onion and fry until golden brown, then set aside.
• Fry the marinated chicken in the oil in two or three batches until half cooked and set aside.
• Take the spices in a bowl and set aside.
• In another pan add two tablespoons of the (used or fresh) oil and add mustard seeds.
• Once it pops, lower the flame and add ginger, garlic, curry leaves, and sauté for a few seconds or until fragrant
• Add spices and sauté for another few seconds.
• Add tomato, salt, and sauté on medium flame until the tomato is cooked.
• Mix in fried chicken and fried onion.
• Add hot water and cook in a covered pan until the chicken is well done and the gravy thickens.
• Stir occasionally to avoid burning.

Garnish with coriander leaves and serve hot. Enjoy with chappati or rice. 

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