1. Mix boneless chicken cubes with maida, egg and salt.
2. Deep fry till golden brown and keep aside.
3. Mix Chings Chicken Chilli Masala with 300ml water.
4. Heat oil in a pan and stir fry diced vegetables, green chilli and chicken pakoda for 2-3 mins.
5. Add masala mixture and stir well. Bring to boil and simmer for 2-3 min. For thicker gravy simmer for 3-4 min.
6. Garnish with chopped spring onion and serve hot.