I have joined many food groups on Social Media to learn other recipes and styles. One day I saw an unusual recipe posted on one group. As I love hot/spicy food, I definitely wanted to try it. The original recipe uses the store bought thecha/red chili chutney, But I wanted to make fresh chutney for more fresh taste and I also made some changes to the original recipe and totally loved it.

12-15 dried red chilies or fresh red chilies
4-5 cloves of big garlic/ 6-8 cloves of small garlic
1/2 Tsp lemon juice
enough water to soak dried chilies
salt for tatse
Soak dried chilies in warm water for 1 hour to 2 hour(if using fresh red chilies, no need to soak them). Once it’s soft, remove it from the water and into the mixer grinder jar along other ingredients. Grind it into fine paste (use some water to help grinding) and set aside.
Note: Spiciness may differ depending on type of chilies.

1 lb chicken
1 Tsp ginger garlic paste
4 Tbsp Thecha (one can use Pravin’s kolhapuri thecha to save the time)
1/4th Tsp turmeric
1/2 Tsp red chili powder
1/2 Tbsp coriander powder
1/2 Tsp cumin powder
3 Tbsp Curd/yogurt
1/4 cup chopped onion
1/2 Tbsp oil
1/2 Tbsp lemon juice
Salt for taste if needed

Wash chicken and drain water completely. In a big bowl transfer washed chicken and all the ingredients except oil, chopped onion and lemon juice. Marinate the chicken for 30 minutes to 1 hour. In a pan heat oil on medium heat. add onion and saute till onion becomes translucent. Add chicken saute for 3-5 minutes. Cover the pan with lid and let it cook till chicken completely done. Add lemon juice, mix well and cook for another 3-4 minutes on low heat. Serve hot with Bajra roti/bhakari, rice and raita.