JEEVEDA CHICKEN MASALA

First, wash 750 grams of chicken and drain the water, then place the chicken in a separate bowl. For marination, add salt, red chilli powder, ginger-garlic paste, yogurt and lemon juice to the raw chicken and let it sit in the fridge for 20-25 minutes. Next, chop 4-5 onions and 5-6 tomatoes and set them aside. Take 1.5 cups of chopped coriander leaves and 1 cup of chopped mint leaves (to taste). Now, heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onions, 3-4 green cardamoms and 4-5 black cardamoms, and fry until golden brown. Then, add the marinated chicken pieces and fry them well while stirring. Once the chicken is well fried, add the chopped tomatoes, 2 tablespoons of ginger-garlic paste, 2 tablespoons of Jeeveda Chicken Masala and some salt (to taste). Mix everything well. Reduce the heat and cook the chicken for another 15-20 minutes. Once the pieces start to soften, turn off the heat. After cooking the chicken, sprinkle chopped coriander and mint leaves on top. Cover the pot and let it sit for 2 minutes so that the aroma of coriander and mint infuses well. Serve the hot chicken with roti or rice and enjoy with raita.