For tempering oil:
Grate half of an onion.
Fry them golden brown. Add little more oil if necessary.
This dish pairs best with white steamed rice or rooti or paratha (indian flat bread). I served with piping hot steamed rice. And completed the platter with help of two beautiful Komola Bhog (Saffron flavored Rasgulla).
1. Don’t forget to make few slices on chicken pieces. Otherwise inside the chicken will not be juicy enough.
2. Don’t add the marinade while you are frying the chicken pieces. It will make a problem for the chicken to get a crispy brown outer skin.
3. Add the marinade only after masala is well fried. otherwise there will be a raw smell in it.