INGREDIENTS1/2 kg chicken, washed and cut into medium sized pieces
1 large onion, finely chopped
2 tomatoes, quartered
2 capsicums, cut into big pieces
1 1/2 tbsps tomato sauce
garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsps of groundnut refined oil
MIX UP CHICKEN WITH INGREDIENTS AND TAKE 2-3 HOURS TO SOAK
1 tbsp curd/yogurt
1/2 tsp cumin pwd
1 1/2 tsps coriander pwd
1/2 tsp red chilli pwd
1/2 tsp pepper pwd
pinch of turmeric pwd
1 1/4 tsps ginger garlic paste
1 tsp soya sauce
1 tsp vinegar or lemon juice
salt to taste / #Tincher of china salt
1 Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. Place in refrigerator.
2 Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.
3 In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
4 Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.
5 Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy.
6 Serve hot with white steamed rice, rotis or naan.
