Sunday, March 8, 2015

Chicken Chili Fry

I had chicken and some bell peppers. I was not in a mood for making something elaborate. I came up with this quick version.

Chicken Chili Fry
1 lb. boneless, skinless chicken breasts, preferably organic, cut into bite sized pieces
1/4 cup yogurt
1 tbsp. ginger-garlic paste
1 tsp. garam masala
1/2 tsp. turmeric powder
salt to taste
1 tbsp. lemon juice
1 tbsp. coriander-cumin powder
1 tbsp. oil
2-3 red chilies, halved
1-2 scallions/spring onions
1 cup mixed bell peppers, cut
A generous pinch of chaat masala
1 tbsp. minced cilantro
1. Whisk yogurt with all the ingredients for marinade.
2. Marinade chicken with yogurt mixture for at least 1/2 hour - preferably in the refrigerator.
3. Heat oil in a wok or kadhai. Add red chilies. Stir fry for 1/2 minute, add scallions. Sauté for 1 minute.
4. Add bell peppers. Sauté for 2 minutes.
5. Add chicken along with the marinade.
6. Cook on a high flame, stirring from time to time.
7. Adjust salt.
8. Sprinkle chaat masala and cilantro.
9. Serve with naan.
Note -
1. You can also add amchoor powder along with chaat masala.


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