Stir-Fry Shredded Chicken

Ingredients

250 gms Chicken
3 medium sized onion – finely chopped
2 medium sized tomatoes – finely chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
1 tsp mustard seeds
20 curry leaves

To Roast & Grind :

1 or 2 tsp black peppercorns
1/2 tsp cumin seeds (jeera)
1 tsp coriander seeds

Method :

Dry roast peppercorns, cumin seeds, and coriander seeds till a nice aroma comes. Roast it in low flame and make sure not to burn the spices. Remove from the heat and allow to cool. Grind it in a mixer to powder texture. Keep it aside.
Marinate chicken with turmeric powder and keep aside for 10 mins. Cook marinated chicken with enough water for 10 mins on low-medium flame till the skin turns white.
Remove from the heat and drain the water completely. Wash it with cold running water and drain it completely. Now crush the cooked chicken with fingers. It should separate like thick threads. Keep it aside.(We also have the option of frying the chicken and then shredding it)
Heat 1 or 2 tbsp oil in a pan or kadhai. Tamper mustard seeds, curry leaves and kalpasi.
Add chopped onions and fry for a min on low flame. Add ginger-garlic paste and saute a while.
Add chopped tomatoes and mash the pulp. Add crushed chicken and stir well. Add red chili powder and little salt. Cook it covered on low flame for 5 mins.We are not going to add water.
Add ground masala powder and salt to taste. Stir well everything and cook it covered on low flame for another 10 mins. Check it frequently since it is dry preparation and the masala may get burnt easily. Pour 1 or 2 tsp oil in between.
Once the masala gets cooked and raw smell goes, remove from the heat. Sprinkle lemon juice if needed.