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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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This dish is normally a dry dish. Serve it with Naan, Rice or Roti. Ingredients:
500 g chicken breast fillets, diced |
1 lemon, juice of |
salt |
1 teaspoon coarsely chopped garlic |
1 teaspoon coarsely chopped gingerroot |
1 teaspoon ground cumin |
1 1/2 teaspoons chili powder |
2 tablespoons olive oil |
2 small onions, cut into quarters |
2 medium capsicums, cut into 2 inch pieces |
1/2 teaspoon chat masala |
3 tablespoons low-fat plain yogurt |
Directions:
1. Dice the chicken in cubes.
2. Put Lemon Juice and salt on the chicken and fold well and set aside.
3. Take the garlic, ginger, cumin, turmeric and chili powder in an electric blender.
4. Add yogurt and blend it to a smooth paste.
5. Add this to the chicken and leave for two hours or preferably overnight.
6. Place the chicken in a pan and fry it over a high heat by adding some oil on the pan.
7. Lower the heat and let the chicken cook till tender.
8. Take another fry pan and heat some oil.
9. Fry the onions over a medium heat until well browned.
10. Add the capsicum and fry for a further 4 minutes on low/medium heat.
11. Add this mixture to the cooked chicken.
12. Sprinkle chaat masala on it and serve it hot.
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