Name: Bhindi Chicken (Okra Chicken)
Cook time: 3 min
Total time: 3 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/3 cup oil; 1/2 tsp salt; 1/2 tsp cumin seeds, zeera; 1/2 kg chicken; 1 tbsp ginger-garlic paste; 1/2 tsp black pepper; 2 tomatoes, blended; 1/2 tsp salt, adjust to taste; 1 tsp red chili powder; 1 tsp crushed chilies; 1/2 tsp turmeric powder; 1/2 tbsp coriander powder; 1/2 kg bhindi, okra; 3 onions, sliced; 1/2 cup water; Fresh coriander leaves; Green chilies; Lemon wedges

Instructions 9

Heat oil in a pan. Add salt and cumin seeds.
Add chicken and fry until light golden brown.
Add ginger-garlic paste and black pepper. Sauté for 1-2 minutes.
Add blended tomatoes and cook until oil separates.
Add all spices and mix well.
Pour in ½ cup water and cook until the chicken becomes tender.
In another pan, heat 1 tbsp oil and fry bhindi until slightly crisp. Set aside.
Onion tadka: in another pan, sauté sliced onions until translucent; add fried bhindi and onions into the chicken curry; cook for 2 minutes on low flame.
Garnish & serve: sprinkle fresh coriander leaves; add sliced green chilies; squeeze lemon juice; finish with a pinch of black pepper.

Bhindi Chicken (Okra Chicken)