Bhindi Chicken (Okra Chicken)

Ingredients

• 0.58 cup oil
• ⅞ tsp salt
• ⅞ tsp cumin seeds · zeera
• ⅞ kg chicken
• 1¾ tbsp ginger-garlic paste
• ⅞ tsp black pepper
• 3½ tomatoes · blended

Spices

• ⅞ tsp salt · adjust to taste
• 1¾ tsp red chili powder
• 1¾ tsp crushed chilies
• ⅞ tsp turmeric powder
• ⅞ tbsp coriander powder

Additional

• ⅞ kg bhindi · okra
• 5¼ onions · sliced
• ⅞ cup water
• Fresh coriander leaves
• Green chilies
• Lemon wedges

Instructions

1. Heat oil in a pan. Add salt and cumin seeds.
2. Add chicken and fry until light golden brown.
3. Add ginger-garlic paste and black pepper. Sauté for 1-2 minutes.
4. Add blended tomatoes and cook until oil separates.
5. Add all spices and mix well.
6. Pour in ½ cup water and cook until the chicken becomes tender.
7. In another pan, heat 1 tbsp oil and fry bhindi until slightly crisp. Set aside.
8. 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.
9. Garnish & serve: sprinkle fresh coriander leaves; add sliced green chilies; squeeze lemon juice; finish with a pinch of black pepper.