Andhra style chicken fry

Clean and pat dry the Chicken pieces. In a bowl, combine Chicken with Ginger-garlic paste, Turmeric, Red chili powder, Coriander powder, Cumin powder, Garam masala, and Salt. Mix well to coat all pieces and let it marinate for at least 30 minutes.

Heat 20g of Ghee in a heavy-bottomed pan or kadai. Add the marinated Chicken. Cook on medium heat, stirring occasionally, until the Chicken releases its juices, cooks through, and the water evaporates, which takes approximately 15-20 minutes. Set the cooked Chicken aside.

In the same pan, add the remaining 30g of Ghee. Once hot, add Mustard seeds and Cumin seeds. Allow them to splutter.