Halwai March 22, 2019

Ingredients:

• 4 – fleshy pieces of Chicken
• Juice – 2 limes
• 1/2 tsp – garlic-ginger paste
• 1/2 tsp – cumin powder
• 1 tsp – pepper powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Red Chilli powder
• Salt to taste
• 1 large – bell pepper chopped into 1 inch bits
• 1 – large Potato
• 1 medium Onion – finely chopped
• 2 tbsp – Olive oil
• 1 tbsp – vegetable oil
• 4 – Bay Leaves
• 2 inch piece – Cinnamon stick
• 3- dry red chillies.

Method:

  1. Marinate the chicken pieces with the ginger garlic paste, salt, all the powdered spices and lime juice, for few minutes.
  2. Heat oil in a pressure cooker and fry onions till they turn pink.
  3. Add bay leaves, red chillies and cinnamon and fry for a minute.
  4. Add the potatoes and capsicum and fry for 1-2 minutes, tossing in between.
  5. Add the chicken pieces and fry for a few minutes, stirring gently so that they are evenly browned.
  6. Pour 1/4 cup of water and pressure-cook on high heat for 1 whistle and simmer for 6-7 minutes.
  7. Open and drain, collecting the gravy in a saucepan, thicken the gravy on medium heat for a few minutes.
  8. Place the vegetables as the base on a serving plate, the chicken above it, followed by the sauce, poured evenly over the chicken.
  9. Serve.

Recipe courtesy of Lil’ Chef