Cooking Instruction:

Unpack the gongura chicken pack and transfer to a bowl Scrape all the masala remaining in the packet Heat up a thick bottomed sauce pan or a kadai Add 1 tsp of oil and heat up Slide the marinated gongura chicken into the hot vessel and stir for few minutes When the masala slowly starts getting dried up add 100 ml water and mix Cover with a lid and allow to cook on a slow flame. Keep stirring the gravy and allow to cook to a thick consistency. Check for salt and serve along with steamed rice