642
Chicken Thighs – 225 gms, cubed
Okra (Bhindi/Lady’s Finger) – 10, tips and tops removed, halved
Onion – 1, small, chopped
Tomato – 1, small, peeled, chopped
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Lemon Juice – 1/2 tblsp
Olive Oil – 1 1/2 tblsp
Cumin Seeds – 1/4 tsp
Salt as per taste
Chicken Thighs – 225 gms, cubed
Okra (Bhindi/Lady’s Finger) – 10, tips and tops removed, halved
Onion – 1, small, chopped
Tomato – 1, small, peeled, chopped
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Lemon Juice – 1/2 tblsp
Olive Oil – 1 1/2 tblsp
Cumin Seeds – 1/4 tsp
Salt as per taste
Method:
1. Combine the cumin powder, coriander powder, turmeric powder, red chilli powder, little salt and lemon juice.
2. Mix well and rub this all over the chicken pieces.
3. Cover and keep the chicken in the fridge for 2 hours.
4. Heat oil in a pan over medium flame.
5. Add the cumin seeds, onions and bhindi.
6. Saute for 5 to 6 minutes till the onions turn light brown.
7. Add the chicken pieces and stir-fry for 3 minutes.
8. Pour 1/4 to 1/2 cup of water and add the tomatoes and salt.
9. Stir and mix well.
10. Reduce flame to low and simmer for 10 minutes, covered.
11. Remove and serve hot with rice.
