Ingredients:

• 500g – Chicken
• 250g – Capsicum
• 7-8 – Green chilli (paste)
• 1 tsp – chilli sauce
• 250g – Curd
• 1 tsp – Ajinomoto
• 2 tsp – ginger-garlic
• 2 tsp – Maida
• 2 tsp – Corn flour
• 1 – Egg
• 1-2 tsp – black pepper (powder)
• 1 bunch – coriander
• 2-3 sticks – Curry leaves
• Salt to taste
• Oil – for deep fry
• 1/2 tsp – Haldi

Method:

1. Marinate chicken pieces in 1 tsp of corn flour, maida, chilli sauce, salt, black pepper, egg, 1/2 tsp ajinomoto, and 1 tsp of ginger-garlic paste for one hour.
2. After one hour, deep fry and keep aside.
3. Now take a pan and put 1/2 tsp of oil and add chopped capsicum. Fry for a while.
4. Then add 1 tsp of ginger-garlic paste and 1/2 tsp of turmeric.
5. Fry till the capsicum is soft.
6. Meanwhile, take a bowl and mix curd with 1 tsp of corn flour, 1 tsp of ajinomoto, green chilli paste, and 1/2 tsp of salt.
7. Add this mixture to the capsicum and fry again for 2 to 3 minutes.
8. Add fried chicken pieces, curry leaves, and a few coriander leaves.
9. Cook well till the gravy is thick.
10. Garnish with coriander leaves.
11. Serve hot with chapatis or rice.

Recipe courtesy of Sify Bawarchi