1 kg (2.2 lb) Chicken, cut into 12 pieces
1/2 cup (100 ml) Vegetable oil
4 tsp (24 g) Garlic (lasan) paste
6 - 8 Red chillies, pounded coarsely
1 kg (2.2 lb) Tomatoes, blanched, chopped
2 tbsp (48 g) 1 3/4 oz Ginger (adrak), chopped
2 Green chillies, sliced
Salt to taste
100 g (3 1/2 oz) Red and green bell peppers (Shimla mirch)
1 tsp (2 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) Vegetable oil
4 tsp (24 g) Garlic (lasan) paste
6 - 8 Red chillies, pounded coarsely
1 kg (2.2 lb) Tomatoes, blanched, chopped
2 tbsp (48 g) 1 3/4 oz Ginger (adrak), chopped
2 Green chillies, sliced
Salt to taste
100 g (3 1/2 oz) Red and green bell peppers (Shimla mirch)
1 tsp (2 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a wok (kadhai); saute the garlic paste. Add red chillies and fry for a while. Add the tomatoes and cook for 5 minutes, stirring constantly.
2. Add ginger, green chillies, and salt. Cook on medium heat for 3-5 minutes.
3. Add chicken pieces and cook till the gravy is thick and the chicken is tender.
4. Stir in red and green peppers and garam masala. Cover and cook for 3 - 4 minutes.
5. Garnish with green coriander and serve hot.
2. Add ginger, green chillies, and salt. Cook on medium heat for 3-5 minutes.
3. Add chicken pieces and cook till the gravy is thick and the chicken is tender.
4. Stir in red and green peppers and garam masala. Cover and cook for 3 - 4 minutes.
5. Garnish with green coriander and serve hot.
serving amount
serves: 4
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