Punjabi Chicken Masala

Ingredients:

- 500g boneless chicken (breast or thighs), cut into bite-sized pieces

- 1 jar (300 ml) Punjabi Meat Masala

- 2 tablespoons oil (mustard oil or vegetable oil)

- 1 onion, finely chopped

- 2 tomatoes, chopped

- 1 teaspoon ginger-garlic paste

- Fresh coriander leaves, for garnish

- Salt to taste

- Serve with steamed rice, roti, or naan

Instructions:

1. Heat oil in a large skillet over medium heat. Add the chopped onions and sauté until they are golden brown.

2. Add the ginger-garlic paste and cook for another minute until fragrant. Then, add the chopped tomatoes and cook until they soften.

3. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes.

4. Pour in the Punjabi Meat Masala and stir well to coat the chicken evenly. Add a little water if needed for a saucier consistency.

5. Cover and simmer for 15-20 minutes, allowing the chicken to cook through and the flavors to meld. Stir occasionally and check for doneness.

6. Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or naan.

This recipe can also be adapted for lamb, goat, or mixed vegetables for a vegetarian option.