Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Medium | Capsicums - Green | for garnishing |
| 8 | Piece | Chicken Boneless | cut in pieces |
| 2 | Tablespoon | Chilly Powder, Red | |
| 1 | Teaspoon | Coriander Powder | |
| 1/2 | Teacup | Curds | |
| 4 | Flakes | Garlic | to be pureed |
| 1/2 | Teaspoon | Ginger | to be pureed |
| 1 | Teaspoon | Jeera Powder | |
| 2 | Large | Onions | grated and pureed |
| Little | Parsley | for garnishing | |
| Little | Salt | to taste | |
| 2 | Large | Tomatoes | finely cut |
Method
Puree onions, garlic and ginger together. In a large skillet add 1 spoon oil and brown the pureed onion paste. Stir for 8 to 10 minutes on medium fire. Now add the chicken and cover it with tomatoes, yogurt, salt, pepper and the spices. Cover the skillet and let it simmer for 15 minutes. Stir the chicken for all the spices to blend in. Cover and let it simmer on low fire for further 10 minutes. Now serve hot and garnish with parsley (fresh). Serve with white rice and garden salad. Serves 6 to 8. From India.
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