Blend chilli, garlic, ginger and lemon grass with vinegar to a fine paste. Pour into a pan, boil it and then simmer for 3-4 minutes. Add sugar, salt, lime zest and lime juice and stir well. Remove from heat and keep aside.
Marinate the chicken with turmeric powder and salt for 30 minutes. Fry the pieces in hot oil till light golden brown. Remove the chicken pieces and drain onto an absorbent paper.
Remove the oil except 4 tbsps.
Add the onions, ginger and garlic and stir fry for a few seconds.
Add the chilli paste and stir fry for 1-2 minutes. Add chilli sauce, tomato puree, tomato ketchup, soy sauce, sugar and salt and stir for a minute.
Add the lime leaves/zest, pandan leaves/kewra and water and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
Add chicken and stir well till the pieces are evenly coated with sauce.
Cook till the chicken is done. Add the onions rings and cook further for 3-5 minutes.
Onion rings should have a slight crunch. Switch off heat and serve garnished with coriander leaves.
Recipe Courtesy: Mareena's Recipe Collections
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.