Ingredients:
500 grams Boneless Chicken (Cut into bigger cubes)
1 Medium Onion
1 tbsp Minced Ginger
1 tbsp minced garlic
2 tbsp Garam Masala
1 ½ tbsp Red Chilli Powder
½ tbsp Turmeric
2 rims of Curry Leaves
1 Small Lime (Optional)
4-6 tbsp Oil
Salt to taste
1 tbsp Minced Mint (Optional)
Marination
In a big bowl place the chicken, required amount of salt, ½ tbsp red chili powder, ½ tbsp garam masala,¼ tbsp turmeric, lime juice, and mix them well.
Keep it refrigerated a minimum of 30 minutes
Preparation:
In a wok or big pan, add oil and once the oil is medium hot, add minced garlic, minced ginger and fry it until golden brown in a medium to low heat
Add ½ tbsp garam masala, 1 tbsp red chili powder, ¼ tbsp turmeric, 4 - 6 finely chopped curry leaves, ½ tbsp finely chopped mint and mix it well
Pay attention while frying. Burnt ginger, garlic leads bitterness to the curry
Add marinated chicken pieces and fry it until it turns white or the chicken water comes down
Add diced onion, salt, and fry it on medium heat. Stir it occasionally to avoid sticking at the bottom
Once the gravy started leaving the oil, add remaining curry leaves, garam masala and stir it until the onion gravy thicken
Turn off the heat and garnish with cilantro and sprinkle the lime juice(optional)
Serve it with rice or roti and enjoy
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