2 lb chicken
1 large onion(Sliced 3/4 of the onion and grind to a fine paste to rest 1/4 of the onion)
2 Tbs ginger paste
2 Tbs garlic paste
1 Tsp turmeric powder
3-4 Tbs mustard oil
1 Tsp garam masala powder
1 Tbs meat masala/ chicken curry masala
Red chili powder to taste
Salt to taste
In a big pan heat up mustard oil.
Add sliced onion and saute until it gets slightly brown in color.
Add chicken along with salt and turmeric powder. Here put the flame to medium high and fry the chicken until all the water from the chicken oozes out (for me it took 30 minutes).
Then add ginger garlic paste and fry the chicken again until the water oozes out around 20-25 minutes.
Then finally add onion paste along with garam masala, red chili powder and meat masala.
Fry until all the masalas get well covered with the chicken for around 20 minutes.
Remember the whole process is cooking under medium high heat and uncovered so you have to stir it continuously to avoid burn.
Once you see there is no moisture in the chicken, here you can lower the heat to low-med and let that cook for another 15- 20 minutes with lid on.
Chicken kasha goes excellent with chapati or phulka.