Ingredients

Marination

  1. Boneless chicken - 450 gm
  2. Capsicum - 1 medium sized (diced)
  3. Onion - 1/2 cup (finely chopped)
  4. Tomato - 1 large (finely chopped)
  5. Tomato Puree - 1/2 - 3/4 cup
  6. Ginger Garlic Paste - 1-2 tsp
  7. Chilli Powder - 1/2 tsp + 1/2 tsp(to marinate)
  8. Turmeric Powder - 1/4 tsp
  9. Salt
  10. Ginger
  11. Oil - 1 tbsp + 1/2 tsp
  12. Cumin seeds - 1/4 tsp

Kadai Masala

  1. Dry Red chilli - 5 no.s
  2. Coriander seeds - 1 tbsp
  3. Pepper corns - 1/2 tsp or less
  4. Fennel seeds - 1/4 tsp
  5. Cumin seeds - 1/4 tsp
  6. Kasoori Methi/Dry Methi leaves - 1/2 tsp

Preparation

  1. Wash chicken pieces, drain and marinate with turmeric powder and chilli powder and keep aside.
  2. Heat a pan/kadai, when its heated add fry red chilli, coriander seeds, fennel seeds, cumin seeds, pepper corns and roast for a minutes and lastly add dry methi leaves stir and remove from the stove.
  3. Allow to cool for a while then grind it to a coarse powder and keep aside.
  4. Heat 1/2 tsp oil in same pan, stir fry diced capsicum for 1-2 minutes and keep aside.
  5. Now heat oil in a wok, add cumin seeds allow to splutter then add finely chopped onions and saute for 2-3 minutes.
  6. Then add ginger garlic paste, sprinkle little salt and saute until raw smell leaves.
  7. And then add chopped tomatoes and tomato puree and cook till oil leaves and moisture dries.
  8. After that add 1/2 of the ground kadai masala and stir fry for a minute.
  9. Then add chicken pieces, remaining 1/2 of ground kadai masala, turmeric powder and stir for 3-4 minutes and add 1/2 cup - 3/4 cup water, enough salt and cook for 15-20 minutes with lid closed or until chicken gets cooked well.
  10. After that open the lid, turn heat to medium high and cook for another 1-2 minutes and add stir fried capsicum and mix well.
  11. Let it simmer for another 1 minute and switch off the stove.




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