Updated: Aug 31, 2020
Prep Time: 25 min Cooking Time: 45 min Serves: 4
750 grams Boneless Chicken Cube
1 tbsp Yoghurt
1½ tsp Ginger Garlic Paste
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder
1 tsp Mild Curry Powder
¼ tsp Garam Masala
½ tsp Salt
1 Red and Green Bell Pepper Coarsely Chopped
1 Onion Coarsely Chopped
½ cup Fresh Tomato Puree
¾ cup Curry Paste
1½ tbsp Tomato Puree 1 tbsp Ginger Garlic Paste ½ tsp Cumin Seeds 1 tsp Turmeric Powder (Haldi) ½ tsp Red Chilli Powder 1 tsp Kashmiri Red Chilli Powder ¾ tsp Mild Curry Powder ¼ tsp Garam Masala ½ tsp Kasuri Methi (Dry Fenugreek Leaves) 1½ tsp Raw Honey 2 Thin Green Chillies split into halves 4 tbsp Oil Salt to taste
Hang the yoghurt in a muslin cloth for 10 minutes and then toss it in the bowl.
Add the ginger garlic paste, red chilli powder, turmeric powder, mild curry powder, garam masala and salt, mix well then combine with the chicken cubes. Refrigerate for 3-4 hours or overnight.
In a frying pan add 1 tsp oil and 1 tsp butter, cook the chicken and keep aside.
Stir fry the bell peppers and onions by adding ½ tsp of mild curry powder and a pinch of salt. Fry until the pepper starts to blister and the edges and the onions turn brown and keep aside.
In a pan heat the oil, add the cumin seeds, fresh tomato puree, ginger garlic paste, tomato puree, turmeric powder, red chilli powder, kashmiri chilli powder, mild curry powder, garam masala, kasuri methi, honey and salt.
Cook this puree by adding ½ a cup of water and stirring continuously as this will get thick, once this is done add the curry paste and mix well.
Now add the peppers, onions, chicken and green chillis, mix well and simmer for 5 minutes.
Garnish with coriander leaves and serve hot with tandoori naan or jeera rice.