Andhra Chicken Fry

1. Marinate chicken with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt for at least 30 minutes. 2. Heat oil in a wide pan or kadai. Add mustard seeds and cumin seeds; let them splutter. 3. Add curry leaves and slit green chilies. Sauté for a few seconds. 4. Add thinly sliced onion and cook until golden brown. 5. Add the marinated chicken to the pan. Cook on medium-high heat, stirring frequently, until the chicken is well coated with spices and starts to brown. 6. Reduce heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender. If it becomes too dry, add a splash of water. 7. Once cooked, uncover and increase heat to medium-high for the last 5 minutes to get a crispy texture, stirring continuously. 8. Sprinkle with garam masala and fresh coriander. Serve hot as a side dish or with rice.