Boneless Chicken Masala

Chicken breasts are notoriously difficult to cook because they can become hard in just a few minutes. 
This recipe is a simple way to get them just right. First you cut them into one inch cubes and soak them in salt water. A heaped tablespoon of salt is adequate. Soaking for fifteen minutes is ideal. Drain and wash them well. Squeeze out as much water as possible. A teaspoon or two of coriander powder, a quarter teaspoon of turmeric and as much ginger garlic paste as you want. I use a tablespoon.

Slice up some fresh chillies and remove the seeds. In a pan add a little oil and swivel it around till the pan is coated. Add the chillies and get a light sear on them. Remove and keep aside. Usually about two minutes.

Add the chicken and saute on high heat. Stir it around to prevent burning one side. Use your nose as your guide. When the raw smell of ginger garlic paste is gone, add some ghee and cook covered for ten minutes on low heat. 

Open and check. If you’re able to slice the largest pieces without resistance, switch off the stove. Do not overcook. Do not try to reduce the masala. Add the juice of one lemon. Leave covered for about 10 mins. Garnish with the fried chillies. 

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