Serves : 4 Total Time : 2 hrs prep time. 30 min cook time
1 Kg Chicken – cut into 5 cm cubes.
2 tsp red chilli powder
8 tsp garlic ginger paste
6 tbsp oil
1 tsp cumin seeds
1 tbsp Khada Masala powder
5 Plum Tomatoes- sliced thin.
4-5 green chillies split in the middle
2 Capsicum or Bell Peppers cut into 5cm
2 tbsp coriander seeds, 1 tbsp cumin seeds – roasted and powdered.
1 tbsp Garam masala powder
1 tbsp dried fenugreek leaves( also called kasuri methi)
1 small bunch coriander leaves( cilantro)
1 inch fresh ginger – cut into thin sticks(optional)
In a bowl, put in the chicken pieces and add 2 tsp of salt, 1tsp chili powder, 2 tsp of ginger garlic paste and massage it well into the chicken pieces. Cover and keep aside in the refrigerator for 30 minutes to 2 hours.
Heat the oil in a wok or kadhai. when hot, add the cumin seeds and once they splutter, add the chicken pieces. Add the Khada masala powder and the remaining ginger garlic paste. Stir well and once the chicken all becomes opaque, let it cook for 5 minutes.
Next add the tomatoes, green chilies, capsicums, remaining red chilli powder and the powdered coriander/cumin powder to the chicken. Mix well and lower the heat to medium and cover. Let it cook for another 5 to 7 minutes till the tomatoes have totally disintegrated into a nice thick gravy. Check if the chicken is thoroughly cooked.
Sprinkle the chicken with garam masala, dried fenugreek leaves and chopped green coriander leaves. Mix well. Garnish with a few green coriander leaves and sliced ginger sticks( if using!)
Serve hot with rotis or Naan and rice.
Grinder to a fine powder – 2 tbsp cloves, 2 tbsp pepper corn, 4 inch piece of cinnamon, 8 bay leaves, 8 black cardamoms, and 12 dried chillies.
Bottle and keep. Use as required
Use any garam masala you like.