Koli Barthad

Cuisines

Best for

Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	2 tablespoons	Vegetable oil
	1 teaspoon	Mustard Seed
	10-12	Curry Leaf
	2 large	Onion , 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	Cilantro , 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.