Directions
- 1In a bowl, add chicken cubes, vinegar, yogurt, ginger-garlic paste, powdered spices, cumin powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
- 2In another bowl, add sliced onions, tomatoes, green chilies, garlic, powdered spices, cumin seeds, kasoori methi, vinegar and salt. Massage well and marinate for at least 1 hour.
- 3Heat mustard oil in a kadai until it smokes. Add marinated chicken and fry until crispy and golden brown. Remove and set aside.
- 4Remove 80% of the oil from the kadai, keeping some for stir-frying. Add marinated onion-tomato mix and cook on high flame until oil separates but onions remain crunchy.
- 5Add fried chicken to the kadai, toss well, and garnish with fresh coriander. Serve hot with naan or paratha.
Ingredients
- 500 grams boneless chicken
- 2 tablespoons vinegar
- 2 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon powdered spices
- 1 teaspoon cumin powder
- 1 teaspoon kasoori methi
- 2 tablespoons corn flour
- 1 teaspoon salt
- 1 cup sliced onions
- 1 cup tomatoes
- 3 pieces green chilies
- 2 cloves garlic
- 1 teaspoon cumin seeds
- 3 tablespoons mustard oil
- 1 handful fresh coriander
Equipment
bowlkadaispatulaforkplate
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