In a large bowl, add the chopped onion, tomato, ground and paste spices, green chili and salt to the chicken pieces.
In a fry pan pour in the oil and add jeera to it. Next add the sliced onion and fry lightly. Once fried, add the chicken and fry the chicken.
Once fried, add water, and let the chicken cook through. Once the water reduces and the chicken is cooked, take it off the stove, pour the curry in a serving bowl and sprinkle the coriander leaves on top for a pop of color.
Oil - 1/2 tsp (if you're using non stick pan) [2 tbsp if you're using regular pan]
Salt - to taste
Pepper - 1/2 tsp
Sugar / sugar substitute - to taste
Lemon juice - to taste
Chili Powder - 1/2 tsp
Ginger Paste - 1/2 tsp
Ground Jeera (Cumin powder) - 1/2 tsp
Shorisha bata (Mustard paste) - 1/4 tsp
Dhonia pata (coriander) - for presentation - not pictured below
Preparation:
Aside from oil, chopped onion, lemon juice, (and coriander leaf), put all other ingredients into the chicken.
In a non stick pan stir fry the onion lightly.
Now add the chicken infused in other ingredients to the fry pan.
Allow the chicken and ingredients to cook for a few minutes, add water (start with 1/4 cup), reduce heat, and cover the pan. Allow the water to reduce and the chicken to cook through.
Once the chicken is cooked, sprinkle a little sugar and lemon juice into the pan.
Pour chicken into a serving bowl, toss some coriander leaves for a pop of color and serve hot with rice or parata or roti.
