Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
500g chicken fillets (cut in cubes)½ tablespoon red ginger garlic masala3 tablespoon Woolworth's double cream yoghurtPinch turmeric powder½ teaspoon chilli powder ½ teaspoon salt ½ teaspoon garam masala powder
Sauce:1 onion (sliced)2 tablespoon oil¼ teaspoon Methi (Fenugreek) seeds½ teaspoon Jeeru (Cumin) seeds½ teaspoon mustard seeds 1 teaspoon kulunji seeds1 teaspoon garlic paste 1 teaspoon ginger paste4 tomatoes (liquidized) 4 tablespoon tomato puree1 teaspoon salt1 teaspoon chilli powder1 teaspoon dhana Jeeru (Cumin) powder Pinch turmeric powder1 tablespoon Kasturi Methi (Fenugreek) leaves1 tablespoon sugar½ lemon (juiced)
Garnish:Red/ green/ yellow peppers (sliced in rings/ strips)2 tomatoes (diced)1 onion (sliced in rings)Chopped dhania (coriander)Additional double cream yoghurt
Marinate for chicken for 2 hours in fridge.
Saute peppers, tomatoes and onion rings in oil till just tender. Remove from oil and keep aside.
Stir fry chicken until just braised and keep aside.
In 2 tablespoon oil, add onions and braise until tender. Add seeds and braise till seeds "pop".
Add garlic and ginger pastes, fry for few seconds, add tomatoes, puree, spices and kasthuri Methi (Fenugreek) and cook until tomato has reduced.
Add stir fried chicken and lemon to tomato sauce with ½ cup water and sugar, simmer till chicken is done and tomato has thickened.
Place over sauted peppers, tomatoes and onion rings.
Simmer for further 5min.
Sprinkle dhania (coriander) and serve with basmati rice/ naan and additional yoghurt.