Served as main course. Non-vegetarian. A North Indian recipe.

Indian

8 medium sized, pieces of Chicken

2 medium Onions made into a paste

2 Green Bell Peppers, cut into strips

4 Tablespoons Tomato Puree

1 Green Chilli

1 teaspoon each of Ginger, Garlic pastes

1 teaspoon each of Cumin, Hot Spice Mix and Red Chilli powders

1 teaspoon each of Turmeric and Black Pepper powders

2 teaspoons Lemon Juice

2 Tablespoons Clarified Butter(Ghee)/Butter/Oil

1 cup fresh Cream

Salt to taste

Finely chopped, Coriander Leaves for garnishing

Heat clarified butter(ghee)/butter/oil in a heavy-bottomed pan on medium level and fry the onion, ginger-garlic pastes along with the turmeric for about 2 minutes. Add the chicken and all the other ingredients except for the fresh cream. Mix well and cook on medium level for about 20 minutes or till the chicken is almost done. Add the fresh cream. Mix well. Cover and cook on low heat for about 5 minutes or till the chicken is fully tenderised. Garnish with finely chopped coriander leaves. Serve hot with Cumin Rice, plain white rice or roti.

Preparation time: 12-15 minutes, Cooking time: 25-30 minutes, Serves: 4

Tips:

The quantity of gravy can be increased if desired by adding more tomato puree and onion paste.

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