Seyal Chicken Bites

1. 1
   prep

   Prep the chicken and aromatics.

   1.Cut 500 g boneless chicken thighs into bite-sized pieces.

   2.Finely slice 3 medium onions, chop 2 tomatoes, mince 8 garlic cloves, and chop 1-inch ginger.

   3.Slit 3 green chilies lengthwise.
2. 2
   saute · ~5 min

   Sear the chicken pieces.

   1.Heat 3 tbsp oil in a heavy-bottomed pan over medium-high heat.

   2.Add chicken pieces in a single layer and sear 3-4 minutes until light golden on all sides.

   3.Remove chicken and set aside on a plate.

   TIPDon't crowd the pan — sear in batches if needed. The chicken will finish cooking later in the gravy.
3. 3
   temper · ~12 min

   Temper cumin and sauté onions.

   1.In the same pan, add 1 tsp cumin seeds and let them crackle for 30 seconds.

   2.Add sliced onions and cook, stirring often, until deeply golden brown (10-12 minutes).
4. 4
   saute · ~8 min

   Build the masala base.

   1.Add minced garlic and chopped ginger; sauté 1 minute until fragrant.

   2.Add chopped tomatoes and slit green chilies.

   3.Add 1 pinch turmeric, 1 tsp red chili powder, and 2 tsp coriander powder.

   4.Cook, mashing tomatoes with the back of the spoon, until oil separates (5-7 minutes).

   TIPOil separating from the masala is your visual cue — the raw spice taste is gone and flavors have melded.
5. 5
   simmer · ~18 min

   Simmer chicken in the gravy.

   1.Return the seared chicken pieces to the pan along with any resting juices.

   2.Add 0.5 tsp salt and 0.5 cup water. Stir well to coat the chicken.

   3.Cover and simmer on low heat for 15-18 minutes until chicken is tender and cooked through.

   4.Stir once halfway. The gravy should be thick and clinging to the chicken.
6. 6
   garnish · ~2 min

   Finish with garam masala and garnish.

   1.Sprinkle 1 pinch garam masala over the top and stir gently.

   2.Turn off heat, cover, and let rest 2 minutes.

   3.Garnish with 3 tbsp chopped coriander leaves and serve.

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