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Khara Masala Chicken



Ingredients

3 curry leaves

¼ teaspoon mustard seeds

¼ teaspoon fennel seeds

¼ teaspoon onion seeds

½ teaspoon crushed dried red chilies

½ teaspoon cumin seeds

¼ teaspoon fenugreek seeds

½ teaspoon crushed pomegranate seeds

1 teaspoon salt

1 teaspoon shredded fresh ginger

3 garlic cloves, sliced

¼ cup corn oil

4 fresh green chilies, slit

1 large onion, diced

1 medium tomato, sliced

4 chicken breasts (about 1½ pounds), skinned, boned, and cubed

1 tablespoon fresh cilantro to garnish

Preparation

1. Combine the curry leaves, mustard seeds, onion seeds, crushed red chilies, cumin seeds, fenugreek seeds, and crushed pomegranate seeds in a large bowl. Add the salt.

2. Added the shredded ginger and garlic cloves to the bowl.

3. Heat the oil in a pre-heated wok. When the oil is hot, add the spice mixture, then the green chilies.

4. Add the onion to the wok and stir-fry over medium heat for 5-7 minutes.

5. Add the tomato and chicken pieces to the wok and cook over medium heat for about 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.

6. Stir the mixture over the heat for another 3-5 minutes, then garnish with the chopped fresh cilantro and serve immediately.