A quick, dry chicken with lots of onions and Kashmiri chillies.
Ingredients
non vegetarian 4 servings
1 Kg. Chicken, skinned, medium peieces
6-7 medium to large onions, thickly sliced
10-12 Kashmiri chillies, whole
2 tbsp garlic-ginger paste
1-2 tsp garam masala powder
1-2 tsp soya sauce
1 tbsp coriander-cumin powder
1-2 cups of cooking oil
salt to taste
Directions
Wash chicken thoroughly; trim fat and place in a big cooking vessel
Add into it all the above ingredients and set it to cook.
Cover the vessel with a lid and stir frequently so as to blend all the ingredients well.
After about 20-30 minutes if you find that the chicken is drying up, add a little water so that the chicken does not stick to the pan. Keep stirring every once in a way.
When it's almost cooked in about 45-50 minutes, the chicken will begin to emit its fragrance. Check for tenderness. Switch off the stove in another 10 minutes.