Ingredients:
- 1.5 kilo country chicken with skin, roasted and cut into medium pieces
- 1.5 inch fresh ginger, peeled
- 1 whole garlic, peeled
- 2tbsps fresh lime juice
- 3 large onion, peeled and chopped
- 1tbsps red chilli powder or to taste
- 2tbsps cumin powder
- 1/2 tbsps ground black pepper
- 3 medium capsicum
- 1/2 tbsp garam masala
- 3 bay leaves
- 1/2 tbsp turmeric powder
- Mustard oil or olive oil
- Salt to taste
Method:
- Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
- Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
- Make a paste with the ginger and garlic and little water in a blender.
- Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
- Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
- Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
- Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
- Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
- Add the garam masala and gently mix.
- Turn off the heat and serve hot with plain rice or rotis (Indian bread).
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