Pan-grilled chicken with all the masalas seared chicken to make a perfect crisp and curries main course.
- Firstly soak some red chilies in water or boil and keep aside.
- To the red chilies, add whole garam masalas (cardamom, cloves, cinnamon stick), garlic, turmeric powder and grind to a fine paste.
- Remove all the masala in a bowl, in this add yogurt to the masala and mix well.
- Put the chicken pieces in the yogurt masala mixture and mix well then add salt, mix again.
- Marinate the chicken coated with masala for about 2-3 hours in the refrigerator.
- In another pan, add some mustard oil, once the oil comes to a smoking point, add the chicken pieces only without the extra masala and fry slowly till the masala almost dries off.
- Then add the remaining leftover masala and mix well, cover with a lid and cook until the chicken is cooked and the bhuna masala gets dried completely.
- At last, sprinkle chopped coriander leaves, mix it.
Serve hot with roti, chapatti or rice