Ingredients
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2 inches fresh ginger, peeled and finely grated
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4 garlic cloves, peeled and grated
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1/2 teaspoon turmeric
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1 teaspoon garam masala
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2 green peppers (de-seeded and cubed 1-inch pieces)
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2 -3 hot green chili peppers, minced
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2 large tomatoes, cut into medium wedges
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2 tablespoons ghee (or cooking oil)
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2 tablespoons ghee (or cooking oil)
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1 teaspoon chili powder (or to taste)
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salt (to taste)
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2 -3 skinless chicken breasts, cut into bite-size pieces
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2 onions (peeled and thickly sliced or chopped)
Instructions
- Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours.
- Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes.
- Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
- Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
- Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
- Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.