July 02, 2016


Boneless chicken - 200 gms
Capsicum - 50 gms
Tomato - 1 (cut into quarters)
Ginger garlic paste - 1 tbsp
Green chilli paste -1 tsp
Hung curd - 2 1/2 tbsp
Oil - 3 tbsp
Salt to taste

For Garnishing:
Onion rings
Roasted cashew nuts


  • Cut the chicken into medium size chunks.
  • Mix the hung curd, ginger, garlic, chilli paste, salt and 1 tbsp of oil.
  • Marinate the chicken chunks with this paste and leave aside for one hour.
  • Cut the capsicum into thin long strips.
  • Heat the oil in tawa, add the capsicum and tomato pieces and fry for one minute.
  • Add the marinated chicken pieces o the tawa and cook over a medium flame, stirring from time to time.
  • Cook till chicken pieces are tender and in light brown colour and the marinade has been absorbed into the pieces.
  • Transfer to a serving dish and garnished with onion rings and cashew nuts.
  • Serve hot as a starter or with parathas or naan.

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