Halwai March 13, 2018


• 1 – whole boneless Chicken breast, cleaned and sliced in long strips about 2 inches long
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 3-4 tsps – Shan masala (a Pakistani brand) Tandoori Chicken Tikka Spice Mix
• Juice of 1 Lime
• salt to taste
• 1 tsp – oil
• 1 – large onion, thinly sliced in long strips
• 3 – bell peppers, sliced in long strips.
• 1 – large tomato, chopped
• 1 tsp – Red Chilli powder (or to taste)
• Whole spices:
• 4-5 – Cloves
• 2-3 – Cardamoms
• A piece of Bay Leaf
• 5-6 – Black Peppercorns
• A piece of Cinnamon stick
• Chopped Coriander leaves
• 2-3 -tbsps of vegetable oil


  1. Marinate the chicken with ginger, garlic, shan tandoori chicken tikka spice mix, lime juice, salt and oil for at least 5-6 hrs in the refrigerator. Heat oil in a kadai and add the whole spices (cloves, cardamoms, bay leaf, cinnamon stick, peppercorns).
  2. After they start spluttering, add the sliced onions. Keep stirring till they just start to change colour after about 4-5 mins.
  3. Add the chicken along with the marinade, keep stir frying till all the liquid has evaporated and the chicken is cooked through.
  4. Add red chilli powder and check the salt.
  5. Add the peppers and stir fry again for a few minutes. Also add chopped tomatoes and coriander leaves.
  6. Cover with the lid for a while. Don’t overcook the peppers, leave them a bit crunchy.
  7. Serve hot with naans or rotis topped with coriander leaves as well as a piece of lime on the side.

Recipe courtesy of Artiraj