Murgir Jhal Chochori (Spicy Chicken Curry)

Serves four to five people.

Ingredients:

• Boneless chicken - 500 gm
• Onion paste - ½ cup
• Ginger paste - 1 tablespoon
• Garlic paste - 2 teaspoons
• Ground turmeric - ½ teaspoon
• Chili powder - 2 teaspoons
• Fried panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• White sesame seeds (optional) - 1 teaspoon
• Chopped coriander - 3 to 4 tablespoons
• Crushed cardamom - ½ teaspoon
• Black pepper - ¼ teaspoon
• Cinnamon powder - ½ teaspoon
• Salt - as needed
• Oil - ¼ cup

Preparation:

• Cut the chicken into cubs. Clean and rinse.
• Marinate with the turmeric.

• Heat oil in a pan.
• Lightly fry the chicken and keep aside.

• Reuse the heated oil to fry the onion paste for about a minute.
• Mix in the ginger and garlic pastes.
• Add the chicken.
• Stir in the chili powder, white sesame seeds (optional) and salt.
• Mix thoroughly over low heat for 4 to 5 minutes.
• Pour 1 cup of water and cover.

• Cook for 4 to 5 minutes and remove the cover.
• Add in the fried panchforon and cover again.

• Once the water dries up, mix in the cardamom, black pepper and cinnamon powder.
• Turn off the heat and leave the pan covered.

• Remove the lid after 10 minutes.
• Garnish with chopped coriander.
• Serve hot.