Ingredients
- Bhindi (Okra) – 1 kg
- Chicken – ½ kg
- Tamater (Tomatoes) – 4 small
- Piyaz (Onion) – 1 medium
- Pissi laal mirchen (Red chilli powder) – 2½ tsp
- Namak (Salt) – 2 tsp
- Pissi kali mirchain (Black pepper powder) – 1 tsp
- Haldi (Turmeric powder) – ¼ tsp
- Dhaniya (Coriander) powder – 1¼ tsp
- Zeera (Cumin) powder – 1 tsp
- Zeera (Cumin seeds) – ½ tsp
- Lehsan (Garlic) paste – 1 tsp
- Adrak (Ginger) paste – 1 tsp
- Garm masala (Whole spices) powder – ⅛ tsp
- Oil – 1 cup
Method
Step 1: Add Oil and Bhindi (Okra) in a pan. Fry at medium flame for 5-7 minutes. Remove from pan and set aside.
Step 2: Add Piyaz (Onion) in the same oil and cook at medium flame until light golden. Add Zeera (Cumin seeds), mix, and cook till they become golden.
Step 3: Add Tamater (Tomatoes) paste [blend it with ¼ cup of water and 1 tsp of Sirka (Vinegar)].
Step 4: Add Chicken, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Pissi kali mirchain (Black pepper powder), Dhaniya (Coriander) powder [¾ tsp], Zeera (Cumin) powder [½ tsp], mix, cover and cook at low flame till chicken is tender.
Step 5: Add Lehsan (Garlic) paste, and Adrak (Ginger) paste, mix, cover and cook for 15 seconds. Cook at medium flame till the masala is ready.
Step 6: Add fried Bhindi, Piyaz (Onion) 1 large (optional), mix and cook at low flame for 3-4 minutes.
Step 7: Add Dhaniya (Coriander) powder [½ tsp], Zeera (Cumin) powder [½ tsp], and Garm masala (Whole spices) powder, mix and serve with Garma Garm Chapati.