Serves : 4
Preparation time : 25 minutes
Preparation time : 25 minutes
60 g green capsicum
150 g tomatoes
150 g onions
A pinch of asafoetida
1 teaspoon cumin seeds
4-5 green chillies , slit lengthwise
2 tablespoon ginger- garlic paste
1 tablespoon chat masala
3 tablespoon green coriander , chopped
1 teaspon cumin powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 teaspoon red chilly powder
½ bunch fresh mint leaves
1 tablespoon oil
Salt to taste
2, Chop the rest of onion and tomatoes.
3, Heat oil in a pan. Add asafoetida , cumin seeds and slit green chilly chillies. Add onions and stir till golden brown. Add ginger- garlic paste and cook further.
4, Mix a little water with all the powder masalas ( This prevents the delicate flavours from burning if the flame is too high ) . Add this to the pan and stir.
5, Now add chicken and cook on a low flame till the chicken has cooked and absorbed all the flavours. Add salt and check the seasoning.
6, Finish with capsicum juliennes , mint, chaat masala and green coriander.
7, Remove from flame and serve hot . Garnish with ginger juliennes ( optional ) , mint spring and chopped coriander leaves.
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