Kanda lasun Masala Chicken

In a bowl, add 700 g chicken.

Add 1 tsp haldi, 1 tbsp red chilli powder, and salt to taste.

Mix well so the masala coats the chicken evenly.

Let it marinate for 20–30 minutes (you can refrigerate it for better flavor).

Heat 3 tbsp oil in a heavy-bottom kadhai or pan.

Add 250 g finely sliced onions and sauté on medium flame until golden brown.

Add 1 tbsp ginger garlic paste and cook for 1 minute until the raw smell disappears.

Add ¼ tsp turmeric, 1 tbsp red chilli powder, 1 tsp coriander jeera powder, and a little salt.

Mix well and cook the masala for a few seconds.

Add 2 chopped tomatoes and cook until they turn soft and the oil starts separating from the masala.

Add the marinated chicken to the cooked onion-tomato masala.

Mix well so the chicken gets coated with all the spices.

Cover and cook on medium flame for 10–12 minutes, stirring occasionally.

Once the chicken releases some water, lower the flame and let it cook until the oil separates and the chicken becomes tender (about 15–20 minutes total).