1KG chicken pieces
2 tsp salt
1 tsp finely grated ginger and garlic
1 1/2 tsp kashmiri chili pd
Rind of 1 lemon
Juice of 1 lemon
Marinate for a few hours.
Slice 1 large onion thickly
3 coloured peppers half each cut into cubes.
1 can tomato paste
Salt to taste
500 ml cream
2 large tomatoes sliced thinly.
2 tbspn ghee
2 tbspn oil
Heat oil and ghee.
Fry off chicken pieces on low gor 30-45 mins.
Remove and set aside.
In same pan
Add onions and fry till tender.
Add tomato paste n cook fir 5 minutes.
Add peppers, tomatoes salt to taste and cook for 5-10 minutes.
Add chicken back to pan and coat well.
Add cream and cook on low about 10 mins.
Use 1/4 tsp maizena mixed into 2 tbspn cold milk to thicken sauce to desired consistency.
Garnish with dhania.
Prepared, tried and tested by: Charmaine Pillay
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