GHEE : 4TBSP
CHICKEN : 1KG boneless
LARGE ONION : 3 CHOPPED
GINGER GARLIC PASTE : 2 TBSP
RED AND GREEN CAPSICUM : 1/2 EACH
CUMIN POWDER : 1/4 TSP
CORIANDER POWDER : 3 TSP
CHILLI POWDER : 3 TBSP
TURMERIC : 1/4 TSP
SALT : TO TASTE
TOMATOES : 3 NOS CHOPPED
FRESH CORIANDER LEAVES : TO GARNISH
METHOD
Melt half the ghee in a frying pan over a medium heat. Add the chicken pieces and stir around for 5 minutes until browned but not necessarily cooked though, then remove from the pan and keep aside.
Melt the remaining ghee in the pan. Add the onion and fry stirring frequently for 5 minutes until golden brown.
Stir in the garlic and ginger paste and continue frying for 2 minutes, stir frequently.
Add the capsicum and stir for 2 minutes.
Put the chilli, cumin, coriander, turmeric powders and salt. Add the tomatoes and some water and bring to boil.
Reduce the heat to low, add the chicken and leave it to simmer for 10 minutes, until the chicken is cooked.
sprinkle the coriander leaves.
