Ingredients: Chicken – 1 kg (cut into small pieces)
Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 3 tbsps
Pepper powder – 1 tsp
Soya sauce – 1 tbsp
Garam masala – 1 tsp
Ginger-garlic paste – 2 tsps
Tomato ketchup – 2 tbsps
Salt – to taste
Oil – 4 tbsps
Ginger, chopped – 1 tbsp
Garlic, chopped – 1 tbsp
Green chillies, chopped – 3
Onions, cut into small cubes – 4
Capsicum, cut into small cubes – 1
MSG – 1/4 tsp (optional)
Method: Marinate chicken pieces with turmeric powder, Kashmiri chilli powder, pepper powder, garam masala, ginger-garlic paste, soya sauce and little salt.
Keep it for half an hour.
Cook the chicken pieces by adding little water and 1 teaspoon oil.
When the chicken is cooked well and coated with gravy, add tomato ketchup, mix well and remove from fire. Keep it aside.
In a non stick kadai, heat 4 tbsps oil and fry chopped ginger and garlic till they turn golden brown.
Now add onion along with green chillies and saute till onion becomes soft.
Add capsicum and saute for 3 minutes.
Add the gravy coated cooked chicken to the onion masala and mix well. Sprinkle MSG and mix well again.
Keep on low heat till it reaches a dry roast consistency (about 10 minutes).
Remove from fire and serve hot.
Tip:- If you want this as a gravy dish, add little water to the dish and cook on low heat for 10 minutes and remove from fire. This dish will go very well with fried rice, noodles or naan.