Seyal Chicken Bites with Suji Toast

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken cubes, whisked curd, 0.5 tsp of salt, and 0.5 tbsp of the ginger-garlic paste.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover and set aside to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor base.
   • Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for another minute until the raw aroma disappears.
3. 3

   Roast Besan & Cook Masala

   • Reduce the heat to low and add the besan (chickpea flour). Roast for 1-2 minutes, stirring continuously, until it becomes fragrant. Be careful not to burn it.
   • Add the tomato puree, turmeric powder, red chilli powder, coriander powder, and the remaining 0.75 tsp of salt.
   • Mix well and cook the masala on medium-low heat for 5-7 minutes, until it thickens and you see oil separating from the sides.
4. 4

   Cook the Chicken

   • Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sear the chicken for 3-4 minutes, stirring to brown it lightly on all sides.
   • Pour in 1/2 cup of water, stir everything together, and bring the mixture to a gentle simmer.
   • Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes, or until the chicken is tender and cooked through. The masala should be thick and cling to the chicken pieces.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the garam masala and fresh lemon juice.
   • Taste and adjust the salt if necessary.
   • Garnish generously with chopped coriander leaves. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
   • Serve hot as an appetizer or with fresh roti, naan, or Sindhi phulka.