Course: Side dish Cuisine: Indian

Yield: 3-4 servings

Cooking Time: 30 mins
INGREDIENTS

1. Chicken thighs(skinless boneless) -1 lb
2. Big Tomato sliced-1
3. Big Red Onion finely sliced-1
4. Lemon squeezed- 1/2
5. Kashmiri Red Chilly powder/Paprika-1 tbsp.
6. Water- 1/2 cup
7. Garam Masala/ Indian All spice-1 tbsp.
8. Ginger garlic cube- 1 tbsp.
9. Salt-1 tsp
10. Mustard Seeds- 1/2 tsp
11. Cinnamon stick- 1
12. Ground Black Pepper-1 tsp
13. Turmeric powder- 1/2 tsp
14. Chopped cilantro- 2 tbsps.
15. Extra virgin olive Oil
16. Dry red chilly split-2

DIRECTIONS

• Keep the chicken pieces marinated in some lemon juice, salt, pepper and turmeric powder for half an hour.
• In a large non stick pan, heat oil and throw in some split dry red chili, mustard seeds and a cinnamon stick.
• Now add the ginger garlic paste/cube followed by onion slices and sauté for about 3 minutes until the onions are transparent.
• Add turmeric powder and salt to the onions (salt helps in quick browning of onions).
• Once the onions are cooked, add chilly powder, black pepper and Garam masala and a tbsp. of water.
• Now in goes the chicken pieces to the pan. Toss well and let all the pieces get coated with the masala. Cook on medium heat covered for about 5 min.
• Add the tomatoes and keep on simmer, covered for another 15 mins. Stir in between to prevent burning.
• Sprinkle some cilantro, combine everything well and on medium-low heat let the masala gravy reduce.
• Once done all the chicken pieces should be well coated with the tomato and onion masala and no liquid left in the pan.
• Check the salt and heat level…if needed you can add more black pepper.
• Tip# Replace Chicken in this recipe with hard boiled eggs to make a Classic Indian Egg Roast