1 Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. Place in refrigerator. 2 Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside. 3 In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while. 4 Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left. 5 Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy. 6 Serve hot with white steamed rice, rotis or naan. Marination: 1-2 hrs, Prep & Cooking: 40 mts Serves 3-4 persons Cuisine: Indian . 1 large onion, finely chopped 2 tomatoes, quartered 2 capsicums, cut into big pieces 1 1/2 tbsps tomato sauce garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground) fresh coriander leaves for garnish salt to taste 1 1/2 tbsps oil For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs) 1 tbsp curd/yogurt 1/2 tsp cumin pwd 1 1/2 tsps coriander pwd 1/2 tsp red chilli pwd 1/2 tsp pepper pwd pinch of turmeric pwd 1 1/4 tsps ginger garlic paste 1 tsp soya sauce 1 tsp vinegar or lemon juice salt to taste
