Ingredients
Chicken thighs- 6-7 (boned and skinned) Onions- 2 (chopped)
Green chillies- 3-4(slit)
Spring onions- 2 (finely chopped)
Garlic- 4-5 (minced)
Ginger- 1 inch (finely chopped)
Red chilli powder- 1tsp
White pepper- 1tsp
Cumin seeds powder- 1tsp
Coriander powder- 1tsp
Corn starch- 3tbsp
Soy sauce- 3tbsp
Tomato ketchup-
2tbsp
Salt- as per taste
Water- 1cup
Oil- cup

Procedure
Wash the chicken pieces and cut them into bite size chunks. Season with salt, pepper and coat with 2tbsp corn starch. Heat 1tbsp oil in a frying pan. Saute the onions in it till it turns golden brown. Add ginger, garlic, cumin and coriander powder and mix well on a medium flame for 1 minute. Now put aside the onion in the pan or take it out in a plate. Add the chicken chunks in the pan and cook till it turns golden brown. Once the chicken turns brown, add the onions and mix well. Add the spring onions and green chillies. Mix well. Meanwhile, add water, remaining corn starch, soy sauce and tomato ketchup. Mix with a spoon and gently pour in the pan. Mix chicken with the sauce and bring it to boil. Once the gravy thickens, take the pan off flame. Low salt chilli chicken is ready to eat. Serve it hot with steamed rice or have it as a snack.