Add the Oil to a pan and heat it up on medium heat until it is hot enough for cooking.
Add the Onions to the pan and cook them, stirring occasionally, until they turn golden brown. This step helps develop the base flavour for the dish.
Stir in the Ginger Paste and Garlic Paste, and sauté the mixture for approximately one minute. This will release their aromatic flavours into the dish.
Add the Canned Tomatoes to the pan, ensuring they are mixed well with the sautéed onions and pastes. Cook for 4–5 minutes, allowing the tomatoes to soften and blend into the mixture.
Add all the Spices into the pan. Cook this spice mixture for a few minutes, stirring continuously to prevent burning and to allow the spices to bloom.
Add a small amount (50ml) of water to the pan to prevent the spices from burning. Continue cooking for approximately four minutes, or until the oil separates and rises to the surface, indicating the spices are well-cooked.
Add the Chicken Kaleji to the pan. Stir it well into the mixture, ensuring it is evenly coated with the spices. Cook for a few minutes, allowing the chicken to absorb the flavours.
Pour in the remaining water, cover the pan with a lid, and reduce the heat to medium. Cook the dish for 15 minutes, or until the chicken kaleji is fully cooked and tender.
Once cooked, garnish the dish with Dried Fenugreek, a Bullet Chilli, and freshly chopped Coriander. This final touch adds flavour and a burst of colour to the dish.
Your Chicken Kaleji is now ready to serve! Enjoy it with rice, naan, or your preferred side dish.
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