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Porbandar Feast Jaggery-Mill Chicken Bonda
🇮🇳 Indian

Porbandar Feast Jaggery-Mill Chicken Bonda

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Porbandar cooking — Porbandar Feast Jaggery-Mill Chicken Bonda brings a jaggery-mill touch with a classic bonda finish. About 55 minutes from fridge to table.

Prep 25 min Cook 30 min Serves 4 Easy

Ingredients

  • Chicken500 g, curry cut
  • Onion1, finely chopped
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Red Chili Powder1 tsp

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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