If you thought that onions were a must when you cook, try these recipes. They are proof that food can taste just as yum minus onions

Chicken 65u00a0u00a0u00a0

Ingredients

450 gm boneless chicken, cut into
1u00bd-inch piecesu00a0
u00bd cup yogurtu00a0u00a0u00a0u00a0
1u00bd tbsp lemon juiceu00a0u00a0u00a0
2 tbsp rice flouru00a0u00a0u00a0u00a0
Salt to taste
2 tbsp oil Masala
4 dried red chillies u00a0u00a0u00a0
2-inch piece gingeru00a0u00a0u00a06 garlic clovesu00a0u00a0u00a0u00a02 tbsp coriander seedsu00a0u00a0u00a0
12-15 black peppercorns
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Method

Grind the ingredients for the masala to a fine paste.

Mix the yogurt, lemon juice, rice flour, salt and four tbsp oil into the ground masala paste.

Coat the chicken with the masala paste and marinate for an hour in a refrigerator.

Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six-eight pieces and stir-fry over high heat for one minute, tossing continuously.

Add another batch of the chicken and repeat.

Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala.

Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside.
Adjust salt, toss well and remove. Drain and serve hot.

Chef's Tip: If you cook the chicken with the bones it will be more succulent and tasty.