CHICKEN CURRY
PREPARATION
Heat a pan add a tsp ofoil and toast capsicum until crispy, don’t let it brown, setaside.
Clean chicken, wash it well then add half of BHARAT CHICKENMASALA along with ginger garlic paste, salt, lemon juice turmeric powder andmarinate itand set aside.
Heata kadai I pan with oil – add the items listed undertotemper then add onion, ginger garlic paste let it slightly brown.
Then add tomatopuree along with remaining BHARAT CHICKEN NIASALA.
Mix well and let itcook till raw smell of tomato and masalas leave. Add required salt.
Then addchicken pieces and saute for 3mins until the raw texture of chicken changes.
Addlittle water say ‘H2 cup, cook covered for 10-12 mins until chicken pieces turn softor pressure cook for 4-5 whistles.
Allow water to reduce and let oil separate, atthis stage add toasted capsicum, give a quick stir.
Let it cook in medium flame for3minsfor capsicum and chicken to blend well and the masala to coat well.
Finallygarnish with coriander leaves and switch off. Serve hot with steamed rice or withrotis.
INGREDIENTS
Chicken – 10 small pieces
Big Onion – 1 finely chopped
Green Capsicum – 3 tbspchopped into bite sized pieces
Ginger Garlic paste – 1 tsp + ‘H2 tsp Turmericpowder
Lemon juice – 1 tsp
Tomatoes – 2 big or pureed
Fresh Coriander leaves -1 tbsp chopped finely
Salt – to taste
1 tbsp BHARAT CHICKEN MASALA
To Temper:Oil -1 tbsp
Bayleaf-1/2
Cloves -2
Cardamom -1
