1 kg. Boneless chicken meat
4 medium sized onions-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. coriander (Dhaniya) powder
2 tsp. salt (adjust to taste)
3-4 tbs. oil
Sauté the chopped onions in the oil till transparent. Add the garlic (Lehsan), ginger (Adrak), turmeric (Haldi), coriander seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take out a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons