This dish has all Indian cuisine ingredients and was cooked with cherry tomatoes, tomatoes and bell peppers
Ingredients
S.No. Ingredients Quantity Units Comments
1 Marinated Chicken One kg One Marinated for 2 hours.
Mainated with spices and oil
and kept in fridge
2 Oil 2 table spoons One Used Saffola Total
3 Red Chilli powder One tea spoon One As per taste
4 Salt As per taste One
5 Chicken Masaala 2 tea spoons One
which as all Indian spices
6 Parika One tea spoon One
from USA, not local brand
7 Spring Onions Two Two
8 Tomatoes One One
9 Red & Yellow Bell peppers One Each Two
10 Cherry Tomatoes Ten Ten
11 Big Green Chillie One One
12 Garlic One One
13 Water One glass One For gravy
Preparation
Marinated the chicken with a small teaspoon oil mixed with red chilli powder, salt,
red chilli powder and chicken masaala. Kept it in fridge for 2 hours. Holes were
Holes were poked in chicken so that the spices were absorbed.
Finely chopped all vegetables and kept them aside.
Added 2 tablespoons of oil to heated pressure cooker
When oil became hot, added chopped spring onions and sauted for few minutes
Added chopped tomato and six diced cherry tomatoes to the hot oil
and sauted for few minutes.
Added red chillie powder, salt to taste, and chicken masaala again to the hot
sauted vegetables and then added chopped bell peppers.
Once the vegetables turned slightly brown, added the marinated chicken and
stirred for 10 to 15 minutes.
After the chicken turned white from pink, added one glass of water
for gravy.
Gave one and half whistle in pressure cooker and released the pressure.
On low gas, let the contents boil for 5 minutes and then kept for the contents
in cooker for 20 minutes with flame turned off, thus allowing the spices get
further absorbed.
Transferring the contents in a bowl, added 4 diced cherry tomatoes on top
as decoration.