Wash chicken with hot water (use bite size pieces)

Dry chicken on heat or smoke it using charcoal heat (45 mins). Do not over dry/ smoke it.

Heat the pot on gas (full)/ hot plate (1100)

Pour 4 table spoons of olive oil. Heat it slightly

Pour long sliced green chilli, fry it until light.

Now pour thinly chopped onions and mashed garlic, fry it until golden brown.

Now add half table spoon salt, quarter table spoon turmeric and half table spoon jeera. Stir the masala for 20 seconds.

Now add the medium smoked chicken. Stir fry it for 2 mins. Then cover it with lid and leave it for 5 minutes. Continue this cycle of 2 mins fry and 5 minutes covering for 3 times.

Following above, add one table spoon red chilli powder. Stir fry for 2 mins and cover it with lid and leave it for 5 minutes. Again this cycle for 3 times. This will give a crispy and smoked flavour to red chilli coat on chicken.

Now add one cup of chicken broth (or water). Cover the lid of the hot pan and heat it for 25 mins at very low heat.

Leave the lid open after 25 mins (if the water is not dried). Taste the salt. Add if required. Put chopped coriander. Stir the chicken.

Serve it on bowl (white one if you have fancy crockery) or straight from the hot pot :).

You can serve with hot rice or rotis.