Step-by-Step Guide to Prepare Super Quick Homemade Chicken Chamiya

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The ingredients needed to make Chicken Chamiya:

1. Prepare chicken - 1lbs or 0.5kg
2. Make ready onion - 1 large (diced)
3. Take tomato - 1 large (diced)
4. Prepare 1 inch ginger
5. Get 6-7 cloves garlic
6. Make ready cilantro -1cup chopped
7. Take green chillies - 3- 4nos
8. Take 3 tsp red chilly powder
9. Prepare 1/2 tsp tumeric powder
10. Take 2 tsp coriander powder
11. Take 2 tsp garam masala
12. Take 3 tbsp oil
13. Make ready Salt
14. Prepare 2 cups Water

Move chicken to one side of skillet, and to other side, add garlic, ginger, carrot, and cabbage. Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture.

Steps to make Chicken Chamiya:

1. Heat a pan and add 1 tbsp oil to it, add the diced onions to it and saute till it becomes translucent. once translucent lower the flame and stir occasionally.
2. Heat another pan and add the remaining oil. Once the oil becomes warm, lower the flame and add the chilly powder, coriander powder, tumeric powder and garam masala to it. Mix the powders well and add half cup of water. Mix well till the oil starts separating from the masala.
3. When the oil starts seperating, add the translucent onions to it and mix well for a couple of minutes.
4. Add the tomatoes to the gravy and mix well, if the gravy gets really thick add half cup of water to it and keep the flame medium.
5. In the mean time, add chopped cilantro, greenchilly, ginger and garlic to a grinder. Grind the ingredients to a fine green paste.
6. As the water reduces and the gravy becomes a thick consistency, add the green paste to it and mix well. If the gravy becomes dry add a little more water to mix the masala and let it boil to a thick consistency.
7. Once the gravy gets to a very thick consistency, Add the chicken pieces to it and cover the pan with a lid. Do not add any water at this stage, the chicken with get cooked in its own juices. Keep the flame in medium and stir occasionally.
8. Once the chicken is cooked, switch off the flame and let it sit covered for some time.
9. Serve with rotis, porottas or rice.

Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. In a pan add butter, when butter is hot add the cardamom), stick of cinnamon, cloves and cumin. Now add the chicken and cook till done under a closed lid, on slow fire. Serve hot with chappathi or rice.

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