Chicken masala in a jiffy! (2)

I love cooking chicken and experimenting different kinds of dishes with it. Weekend gives you more time to make elaborate masala mixtures and make grand dishes. But what if you are short of time during weekdays, but still yearn to have a bite of a delicious chicken masala. So here's a dish to try which will help you out in those crazy schedule times. 

Also see Chicken masala in a jiffy 1

Ingredients

1 large onion (thinly sliced)

3 green chillies (slit opened)

Few curry leaves

Few coriander leaves

Squueze of half lemon

For marination

250 gm chicken

1 ts ginger garlic paste

3 tbs thick yoghurt

2 ts coriander cumin pepper powder

3/4 ts chilli powder

1 ts chicken masala

Preparation

- Marinate chicken in yoghurt, ginger garlic paste and the masala mentioned above. Marinate preferably for half an hour or even more

- Heat enough oil in a kadai.

- Once they turn hot add the thinly sliced onions and fry till they turn slight golden.

- Add curry leaves and allow them to sizzle.

- Now add the marinated chicken and fry in high flame for 5 minutes.

- Then lower the heat to simmer, cover the kadai and let the chicken cook for 15-20 minutes.

- This is a dry preparation, so there's no water added. The chicken will release out some moisture and will cook in its own water. If you want the dish to have a little gravy, add just a cup of water.

- Finally add the slit green chillies and coriander leaves.

- Also add the lemon squeeze if needed.