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Pan Roasted Onion Chicken Recipe

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farzana from karachi
Ingredients
  1. • 2 tablespoons vegetable oil
  2. • 1 teaspoon cumin seeds
  3. • 1 large onions, diced
  4. • 1 teaspoon garam masala
  5. • 2 pounds chicken, skinned and cut into 1-inch pieces
  6. • 10 fresh curry leaves
  7. • 2 (1-inch) cinnamon sticks
  8. • 2 cardamom pods
  9. • 1 tablespoon ground coriander
  10. • 1 teaspoon ground cumin
  11. • Salt to taste
  12. • 1 cup onions, sliced thinly and crispy fried
  14. Note: SERVES 6
Method
  • Heat the oil in a large nonstick saucepan over medium-high heat. Add the cumin seeds, onion and garam masala, cook until brown about 5 minutes.
  • Add the chicken, curry leaves, cinnamon, cardamom, coriander, cumin and salt. Increase the heat and pan roast it until brown, about 5 minutes turning constantly. Reduce the heat to medium low and simmer covered until the chicken is tender, about 5 to 7 minutes. Add water if needed.
  • Serve hot garnished with fried onions.
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