Koli Barthad

Cuisines

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Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	vegetable oil
1 teaspoon	mustard seeds
10-12	curry leaves
2 large	onions, thinly sliced
1 tablespoon	ginger-garlic paste
2 teaspoons	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	black pepper powder
1 teaspoon	salt
1 cup	water
1 tablespoon	vinegar
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan over medium heat and add mustard seeds.
2. 2 Once the mustard seeds start to splutter, add curry leaves and sliced onions.
3. 3 Sauté the onions until they turn golden brown.
4. 4 Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
5. 5 Add the chicken pieces and stir well to coat them with the onion mixture.
6. 6 Add red chili powder, turmeric powder, coriander powder, black pepper powder, and salt. Mix well.
7. 7 Pour in the water and vinegar, then cover the pan and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
8. 8 Remove the lid and increase the heat to medium-high to let any excess water evaporate, stirring occasionally.
9. 9 Once the chicken is dry and coated with the spices, remove from heat.
10. 10 Garnish with fresh coriander leaves and serve hot.