Rotisserie Chicken Varuval

In my kitchen I like to give a whole meaning to the slow cooked rotisserie chicken. Personally I find the store bought rotisserie chicken bland and very BLAHH. So I kick it up few notches (BAM BAM BAM) :-). Here is how

Ingredients
1/2- rotisserie chicken pulled apart ( about 3 cups)
1 large onion – sliced thin
1 teaspoon ginger garlic paste
2 tablespoon Oil
few curry leaves
mustard foe seasoning
Spices
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon pepper powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
Salt to taste
1/4 teaspoon garam masala
2 tablespoon of water (apprx)

Method
Mix all the spices together and make a light paste with water. Heat oil in a wok and splutter mustard seeds and add curry leaves.Then add the spice paste and fry well until oil leaves on the sides (about 30 – 40 seconds) then add the sliced onions. Sauté for few seconds and then add ginger garlic paste and mix well. Make sure that chicken is pulled into thin pieces and add it to the onions [Note: Onions don’t need to be golden brown]. Mix until onions, chicken and spice paste is well incorporated and reduce heat to medium high.  Let the chicken and onions roast until it is almost crispy.
Serve as a side to any main dish.