Masala Powder - Finely grind 1“ dalchini, 1 elaichi and 2 cloves and keep aside
Marinade - Wash and cut the ½ kg Chicken into medium sized pieces. Marinate it with 1 tbsp of Yogurt, ½ tsp of Red Chilli Powder, ½ tsp of Pepper Powder, 1½ tsp of Coriander Powder, ½ tsp of Cumin Powder, pinch of Turmeric Powder, 1 tsp of Vinegar / Lemon Juice, 1 tsp of Soya Sauce, Salt to taste and 1¼ tsp of Ginger Garlic paste for at least 2 hours in the refrigerator.
Gravy - Heat ½ of the Oil in a cooking vessel, add a chopped large Onion and fry till transparent. Add chopped pieces of 2 Green Capsicums and 2 Tomatoes and saute for 3 minutes. Turn off heat and keep aside.
Curry - In the same vessel, heat 1 tbsp of Oil, add the marinated chicken and cook on high heat for 4-5 minutes, combining once in a while. Reduce to medium heat; let the chicken cook for 8-10 minutes, uncovered. Add ¼ cup of Water and cook till chicken turns soft and there is hardly any water left. Add the masala powder and 1½ tbsp of Tomato Sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 minutes. Remove from heat and garnish with fresh Coriander Leaves.
Serve hot with white rice, rotis or naan.
Marinade - Wash and cut the ½ kg Chicken into medium sized pieces. Marinate it with 1 tbsp of Yogurt, ½ tsp of Red Chilli Powder, ½ tsp of Pepper Powder, 1½ tsp of Coriander Powder, ½ tsp of Cumin Powder, pinch of Turmeric Powder, 1 tsp of Vinegar / Lemon Juice, 1 tsp of Soya Sauce, Salt to taste and 1¼ tsp of Ginger Garlic paste for at least 2 hours in the refrigerator.
Gravy - Heat ½ of the Oil in a cooking vessel, add a chopped large Onion and fry till transparent. Add chopped pieces of 2 Green Capsicums and 2 Tomatoes and saute for 3 minutes. Turn off heat and keep aside.
Curry - In the same vessel, heat 1 tbsp of Oil, add the marinated chicken and cook on high heat for 4-5 minutes, combining once in a while. Reduce to medium heat; let the chicken cook for 8-10 minutes, uncovered. Add ¼ cup of Water and cook till chicken turns soft and there is hardly any water left. Add the masala powder and 1½ tbsp of Tomato Sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 minutes. Remove from heat and garnish with fresh Coriander Leaves.
Serve hot with white rice, rotis or naan.
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