Halwai October 12, 2017


• 6 – Green chillies (add more if you want very spicy).
• Ginger small piece.
• 5 pods – Garlic.
• 1 kg – Chicken.
• 1 tbsp – pepper.
• Cinnamon, Clove and bay leaves; crushed.
• 1 – Capsicum (Bell peppers) cut into long strips.
• 1 – Onion cut into small strips, just little.
• Salt to taste.


  1. Heat oil, add cinnamon, clove and bay leaves crushed.
  2. Saute the onions in oil.
  3. Make a paste out of the green chillies, garlic and ginger.
  4. Add the paste to the sauteed onions, fry well.
  5. Add chicken and fry well in the masala.
  6. Add very little water and cook the chicken well.
  7. When there is just little water left, add the pepper and mix well.
  8. Now add the capsicum in the chicken and fry well.
  9. Please note, most of the water should be absorbed when capsicum is added, since capsicum will leave water.
  10. Also it should not be over cooked also.
  11. Fry well and garnish with cilantro.

Recipe courtesy of Anita Muthiah