Chilli Chicken with Khada Masala

Ingredients

• 500 g boneless chicken thigh/breast
• 1 green bell pepper
• 1 red bell pepper
• 1/2 yellow bell pepper
• 1 large red onion
• 2 tbsp ginger-garlic paste
• 4-5 green chilies
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp mustard seeds
• 1 tbsp black pepper
• 4-5 cloves
• 1 inch cinnamon stick
• 4-5 dry red chilies
• 2 tbsp lemon juice
• 2-3 tbsp oil
• to taste Salt

Steps

1. Heat the pan and add coriander seeds, cumin seeds, fennel seeds, mustard seeds, black pepper, cloves, cinnamon stick and dry red chilli one by one. Dry roast the whole spices. Then grind them roughly. Do not make smooth powder.
2. Now clean the chicken and cut into strips. Cut the onion and bell peppers into strips. Roughly cut the green chilies.
3. In the non stick pan heat oil and add onion. Saute the onion well. When the onion turns golden brown add chicken strips and saute well. The flame should medium-high.
4. Add salt and fry the chicken. When the chicken is fried then add ginger-garlic paste and green chilies. Mix them very well.
5. After 3-4 minutes add the bell peppers and fry them. Then cover the pan with lid and cook for 4-5 minutes.
6. Open the lid and check the vegetables are tendered or not. Then add the grinded masala and mix them very well. Lastly add 2 tbsp lemon juice and switch off the flame. Serve it hot with roti/chapati/nun/paratha/kulcha.