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Ingredients

• 1.4 kg Chicken
• 1tsp Salt
• 1/4 tsp Turmeric
• 4 tblsp Vegetable oil
• 1/2 tsp Black mustard seeds, whole
• 1/2 tsp Urad dal, skinned
• 1/2 tsp Fennel seeds, whole
• 5 Dried red chilies, whole
• 75 gm Onion, chopped

Method

Cut the chicken into bite size pieces and rub all over with 3/4 tsp salt and the turmeric. Set aside for 15 minutes. Put the remaining 1/4 tsp salt in a bowl with 3 tblsp water and set aside.

Heat the oil in a wok over a medium high flame. When hot, put in the mustard seeds and when they begin to pop (a few seconds), add the dal. When the dal turns red, put in the fennel seeds and whole chilies. When the chilies start to darken, add the onions and sir fry until the onions brown slightly.

Put in the chicken and stir fry for 5 minutes. Sprinkle a little of the salted water over the chicken and continue to stir fry for about 10 to 13 minutes. Keep sprinkling a little of the salted water.

The chicken should then be cooked through and slightly brown.