Description
Chicken cooked with mixed peppers and chilies to make this dry semi-thick gravy.
| Ingredients | |
|---|---|
| 1 lb | Boneless chicken (1/2 kg approx, cut into bite size cubes) |
| 2 nos | Onion ( chopped) |
| 1 cup | Green bell pepper/ capsicum (cut into big dices) |
| 1 cup | Bell pepper (mixed colours, cut into big dices) |
| 3 nos | Green chili (slit open) |
| 1 no | Tomato (ripe and juicy) |
| 1 inch | Ginger (crushed) |
| 4 clove | Garlic (crushed) |
| 4 stks | Coriander leaves (for garnishing) |
| ½ tsp | Cumin seeds |
| ½ tsp | Turmeric |
| ½ tsp | Red chili powder |
| 3 tsp | Coriander /dhania powder |
| ¼ tsp | Garam masala powder |
| ¼ tsp | Black pepper powder |
| 3 tsp | Oil |
| 1 tsp | Ghee |
| ¼ tsp | Honey |
Instructions
Wash Chicken and cut them into big chunks or cubes. Chop the onions, peppers and tomatoes into big dices. Heat up oil and ghee in a pan, splutter cumin seeds, add the onions, crushed ginger, garlic, green chilies and fry for few minutes. (2 minutes over medium flame). Add the chicken pieces and chopped tomatoes, cover and cook for a minute to turn them soft. When the meat turns pale white, add the diced peppers along with turmeric, red chili powder, coriander powder, black pepper powder, garam masala powder, honey and salt. Mix to coat the masala and keep frying over low medium flame for about 8 minutes. By this time, the chicken will be cooked thoroughly and veggies become tender and chunky and masala thickens to a dry texture. Garnish wtih coriander leaves and serve hot with chapati or pulao.
Notes
If you wish to have more gravy then increase the tomotoes to 3 or 1 cup of tomato pulp.
Use either Kitchen King or Everest brand garam masala.
Use Kashmiri Red chili powder instead of regular to give nice colour to the dish.
Yield: Serves 4 approx.
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