Grasping at my College memories, I created my version of Bombay Chicken succulent nuggets cooked in a medley of spices with onion and curry leaves. Its cooked nice and dry and perfect with a cold beverage.
|Boneless chicken thighs||2 Pound , cut into 1 inch pieces|
|Red onion||1 Small , finely diced|
|Green chillies||3 , sliced|
|Fresh curry leaves||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm) , minced (roughly 2 tbsps)|
|Ginger sticks||1 Inch , grated (roughly 2 tbsps)|
|Cumin powder||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Lime juice||1 Tablespoon (from 1/2 lime)|
|Sliced shallots||2 Tablespoon (to garnish)|
|Sliced coriander leaves||2 Tablespoon (to garnish)|
In a sauce pan, heat oil and saute the onion.
Add green chiles, curry leaves and saute well.
Add ginger, garlic and cook for 1-2 minutes.
Add cumin, chilli, turmeric powder, salt and fry well.
Add chicken and stir well.
Cook for 10-15 minutes or until dry and add lime juice.
Garnish with shallots and coriander.
Serve and enjoy!