Chatpata Chicken and Ladyfinger Curry

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces. Wash and thoroughly dry the ladyfingers, trim their ends, and cut them into 3–4 cm pieces.

2. 2

   Finely slice the onions, mince the garlic and chilies, and chop the tomatoes. Cut the lemon in half and set it aside.

3. 3

   Heat a wide, heavy-bottomed pan over medium heat. Add the ladyfingers and dry-roast them for 8–10 minutes, stirring occasionally, until lightly browned and less sticky. Transfer them to a plate.

4. 4

   Add the onions to the same pan with 2–3 tablespoons of the measured water. Cook for 8–10 minutes, stirring frequently and adding small splashes of water as needed, until softened and lightly browned.

5. 5

   Add the garlic and chilies. Cook for 1 minute, then add the mixed masalas and stir for 30 seconds.

6. 6

   Add the chopped tomatoes and salt. Cook for 8–10 minutes, stirring and crushing the tomatoes, until they form a thick masala sauce.

7. 7

   Add the chicken pieces and stir well to coat them with the masala. Cook for 5–6 minutes, turning occasionally, until the outside of the chicken is no longer pink.

8. 8