Step-by-Step Instructions

1. 1.Prepare the Chili Paste

   Soak the deseeded Bedgi and Kashmiri chilies in hot water for 30 minutes to soften them and enhance their color. Drain the water from the chilies. Add the soaked chilies to a small mixer jar along with 10 garlic cloves, a small piece of cinnamon, 1 tsp cumin seeds, 1/2 tsp turmeric powder, and 1/4 cup vinegar. Grind all ingredients into a fine, smooth paste.

2. 2.Marinate the Chicken

   Place 500g of chicken pieces in a bowl. Add the prepared masala paste and salt to taste. Mix thoroughly with your hands to ensure all chicken pieces are well coated with the marinade. Let the chicken marinate for 30 minutes.

3. 3.Fry the Chicken

   Heat enough oil (approximately 1/4 cup) in a kadhai or pan over medium flame. Once the oil is hot, carefully add the marinated chicken pieces to the pan. Fry the chicken for 3 minutes, stirring occasionally to prevent the masala from burning.

4. 4.Simmer the Chicken

   After frying for 3 minutes, add 1/4 cup of water to the mixer jar (where the masala was ground) to rinse out any remaining paste, and pour this water into the chicken in the pan. Mix everything well. Cover the pan with a lid and let the chicken cook on medium-low flame for 25 minutes. Remember to stir the chicken at intervals to ensure even cooking and prevent it from sticking to the bottom of the pan.

5. 5.Check Consistency and Serve

   After 25 minutes of simmering, check the chicken. The gravy should be thick and not watery, resembling a side dish rather than a curry. The chicken should be tender and cooked through. Switch off the flame. Serve the hot East Indian Chicken Indyal with fugas or chita.