Ingredients
· Chicken (cut into medium-sized pieces) – 1 kg
· Onions – 2 nos, sliced
· Green chillies – 6 nos slit lengthwise
· Ginger-garlic paste – 2 tsps
· Green capsicum – 3 nos, sliced
· Garam masala – a pinch
· Turmeric powder – a pinch
· Coriander leaves – a bunch
· Red chilli power – 2 tsps
· Cashew paste – 1 ½ tbsp
· Pepper powder – ½ tsp
Cooking oil – 100ml
Preparation
Heat oil in a wok and saute ginger-garlic paste, sliced onions & slit green chillies till golden brown. Add turmeric, red chilli powder and garam masala and stir. Pour tomato puree and cook for 5 minutes.
Put the chicken pieces into the gravy and cover the wok. Let the mix boil for another 10 minutes. Add capsicum slices, cashew slices, pepper and salt. When the chicken is almost cooked, add finely chopped coriander leaves. Temper with a dollop of ghee. Serve hot with roti or steamed rice.
