Ingredients:
• 1/2 kg – Chicken thigh
• 1- chopped green pepper (capsicum)
• 1- chopped Onion
• 1- chopped Tomato
• 1.5 tsp – Tomato puree or paste
• 3 Cloves Garlic (or Garlic paste-1 tsp)
• 1tsp – Ginger paste
• 1.5 tsp – Red Chillies powder
• 1tsp – coriander powder
• 1/2 tsp – cumin (jeera) powder
• turmeric- a pinch
• chopped Coriander leaves
• Garam Masala
• salt to taste
• oil for cooking
Method:
- Cut chicken into pieces and add salt, turmeric, and chilli powder; mix it and keep aside for 20 minutes.
- Heat about 2 tbsp of oil in a cooker or pan and fry the onion and garlic and ginger paste for 2 minutes over high heat.
- Add the chicken and salt. Fry gently for 5 to 10 minutes.
- Add the chilli powder, coriander powder, cumin powder, tomato, and green pepper; cover and cook over medium heat for 20 minutes.
- Add the tomato paste or tomato puree and simmer for 5 to 7 minutes, or until the fat separates out from the thick sauce. Add garam masala 5 minutes before you take it off the heat.
- Garnish with coriander leaves and serve with rice or chapatis.
Recipe courtesy of Hemalatha