Spicy chicken / Spicy fried chicken

Step 1: Dry Roast Spices

Add 2 tsp coriander seeds, 1 tsp pepper, a piece of cinnamon stick, 3 cloves, 1/2 tsp cumin seeds, 1/3 tsp fennel seeds, 3 cashews, and 5 deseeded red chillies to a pan. Stir fry these ingredients for 1-2 minutes on a low flame. Then, add 1 tsp dry fenugreek leaf (methi leaf) and continue to fry until a nice aroma is achieved.

Step 2: Grind Spices

Transfer the roasted spices into a mixer jar and grind them into a fine powder.

Step 3: Prepare Base Masala

Add 2 tbsp oil to the same pan. Once hot, add 1/2 tsp mustard, 1 green chilli, and some curry leaves. Then, add 1 fine chopped onion and fry it for 1-2 minutes until translucent. Add 1 tsp ginger garlic paste and fry until its raw smell is removed. Next, add 3/4 tsp salt and 1/4 tsp turmeric powder, mixing well.

Step 4: Cook Masala with Tomato

Add the prepared grounded masala to the pan and stir fry it for 1-2 minutes. Then, add 1 fine chopped tomato and fry until the tomato softens and blends with the masala.

Step 5: Add Chicken and Cook

Add 500 gram chicken to the pan and mix it thoroughly with the masala. Cook the chicken for 3-5 minutes on medium flame, covered with a lid.

Step 6: Simmer Chicken

After cooking, stir the chicken. Add 1/4 cup water, mix, and then cook for another 4-5 minutes on low flame, covered, allowing the chicken to absorb the flavors and cook through.

Step 7: Garnish and Serve

Finally, add some fresh coriander leaves, mix well, and serve hot.

• Ensure spices are roasted on a low flame to prevent burning and to release their full aroma.

• Fry onions until translucent before adding ginger garlic paste for best flavor.

• Cook the chicken covered to retain moisture and ensure even cooking.

• Adjust the amount of red chillies and pepper to control the spice level.

• Add a splash of coconut milk towards the end for a creamier texture and milder flavor.