Ingredients
- Oil ½ Cup
- Onion 1 large size
- Ginger Garlic Paste 1 tbsp
- Chicken 1 kg
- Salt 1 tbsp
- Chilli Powder 1 tbsp
- Coriander powder 1 tbsp
- Chilli flakes ½ tsp
- Cumin seeds 1 tsp
- Turmeric Powder 1 tsp
- Green Chillies 5-6
- Coriander Leaves as required
- Garam Masala (Spice mix) 1 tsp
Ingredient Image
Why This Meal Is A Winner
Loaded with bold spices that bring out rich, warm flavors in the chicken. It’s easy to prepare and perfect for anyone who enjoys a little heat and complexity in their meals. The combination of spices makes every bite exciting and satisfying.
Kitchen Tips
- Marinate the chicken for at least 30 minutes to let the spices fully infuse.
- Use fresh spices for the best aroma and taste.
- Cook the chicken on medium heat to prevent burning while allowing even cooking.
- Use fresh spices for the best aroma and taste.
- Cook the chicken on medium heat to prevent burning while allowing even cooking.
Step 1
Heat some oil in a pan, then toss in the chopped onions. Cook them gently over medium-low heat for about 2-3 minutes until they start to soften.
Step 2
Add the ginger garlic paste and cook for another minute or two until it smells fragrant.
Step 3
Throw in the chicken pieces and cook, stirring often, for about 5-7 minutes until they start to brown.
Step 4
Sprinkle in the salt, chili powder, coriander powder, chili flakes, cumin seeds, and turmeric. Give everything a good mix and let it cook for at least 10 minutes so the chicken soaks up all those flavors.
Step 5
Stir in the green chilies, fresh coriander leaves, and your homemade spice mix. Cook everything together for another 2-3 minutes.
Step 6
Serve it hot and enjoy!
Perfect Pairings
Serve this flavorful chicken alongside steamed rice or warm flatbreads to soak up the delicious spices. A fresh salad or roasted vegetables make great sides to balance the bold flavors and add a refreshing touch.
How To Save Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the chicken tender and avoid drying it out. For longer storage, freeze the cooked chicken for up to 2 months and thaw overnight before reheating.
