ROSE
02-27-2010, 05:11 PM
Chicken with green Bell Peppers
8 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) made into a paste
2 green bell pepper(s) cut into strips
4 tablespoons tomato puree
1 green chilli(es)
1 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of cumin, hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) each of turmeric and black pepper powders
2 teaspoon(s) lemon juice
2 tablespoons clarified butter (ghee) / butter / oil
1 cup(s) fresh cream
salt to taste
finely chopped coriander leaves for garnishing
1. 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 minute(s).
2. 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.
3. 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.
TIP:
* The quantity of gravy can be increased if desired by adding more tomato puree and onion paste.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti
8 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) made into a paste
2 green bell pepper(s) cut into strips
4 tablespoons tomato puree
1 green chilli(es)
1 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of cumin, hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) each of turmeric and black pepper powders
2 teaspoon(s) lemon juice
2 tablespoons clarified butter (ghee) / butter / oil
1 cup(s) fresh cream
salt to taste
finely chopped coriander leaves for garnishing
1. 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 minute(s).
2. 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.
3. 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.
TIP:
* The quantity of gravy can be increased if desired by adding more tomato puree and onion paste.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti