Spicy Chicken Fry with Semi Gravy

1Marinating the Chicken (300 grams) In a bowl, combine the chicken (300 grams), yogurt (2 tablespoons), ginger-garlic paste (1 tablespoon), red chili powder (1 teaspoon), turmeric powder (½ teaspoon), cumin powder (½ teaspoon), coriander powder (½ teaspoon), and salt. Mix well to coat the chicken (300 grams) pieces evenly. Marinate for at least 30 minutes.

2Sautéing the Onion (1) Heat 2 tablespoons of oil (2 tablespoons) in a pan over medium heat. Add the chopped onion (1) and green chilies (2). Sauté until the onion (1) turns golden brown.

3Adding Ginger-Garlic Paste (1 teaspoon) Add the ginger-garlic paste (1 tablespoon) and sauté for another minute until the raw smell disappears.

4Cooking the Chicken (300 grams) Add the marinated chicken (300 grams) to the pan and cook on medium heat for 10-12 minutes or until the chicken (300 grams) is cooked through and tender. Stir occasionally to prevent sticking or burning.

5Preparing the Semi Gravy In a separate pan, heat 1 tablespoon of oil (1 tablespoon) over medium heat. Add the finely chopped onion (1) and sauté until it becomes translucent.

6Adding Tomato (1) Add the finely chopped tomato (1) and cook until it becomes soft and mushy.

7Adding Spices Add the red chili powder (½ teaspoon), turmeric powder (½ teaspoon), cumin powder (½ teaspoon), coriander powder (½ teaspoon), and salt. Mix well to combine.

8Simmering the Gravy Add water to the pan and bring it to a boil. Reduce the heat and simmer for 5-7 minutes to allow the flavors to blend.

9Combining Chicken (300 grams) with Gravy Add the cooked chicken (300 grams) to the semi gravy and mix well. Cook for another 2-3 minutes to allow the flavors to meld together.

10Garnishing and Serving Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.