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Cooking Instruction:
Defrost and bring the pack to room temperature before cooking. 1) Unpack into a bowl and mix the masala well. 2) Heat 1 tbsp mustard oil in a non-stick sauce pan or kadai until smoking hot, then add the Chicken Kosha and cook on low flame for a few minutes. 3) Add 150 ml of water, give it a stir, and cover the pan with a lid 4) Let it simmer on low for 10-15 minutes until thickened. Serve hot with steamed rice.