EsyRecipes

Discription:Chicken dish with an Indo-Chinese touch! Do use capsicum in this recipe, if you ever try it, as it plays a delightful role, enhancing the over all flavor. Try it and Enjoy!!
Ingredients:

• 1/2 kg chicken, washed and cut into medium sized pieces
• 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

How to make:

• 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.