Cut the chicken into pieces, wash them and keep aside. Grind the items for masala with some salt into a fine paste and divide the paste into two equal portions.
Take one portion of the paste and marinate the chicken and keep aside for 1 hour.
Fry 1 cup of onions (which was cut into strips) in oil till golden brown and remove from the oil. In the same oil fry the chicken pieces and when it is half fried take it out.
In the remaining oil saute the chopped onions and when it is done add the green chillies and chopped tomatoes. Stir for 2 minutes. Then add the other portion of the masala paste to it and stir till oil gets separated.
Finally add the fried onions, chicken pieces and 1/2 cup of water.
Cook till the chicken becomes tender.
Garnish with chopped coriander leaves and serve hot with Chapatti or Rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.