Murgh Sabz Resham

Ingredients list for Murgh Sabz Resham

• 3 Bonless Chicken boneless
• 2 medium Green capsicum Seeded and cut into 1/2 cm wide long stripes
• 2 medium Green capsicums Seeded and cut into 1/2 cm wide long stripes
• 1 teaspoon Oil
• 1 teaspoon Cumin seeds
• 8-10 Curry leaves
• 6-8 cloves Garlic finely chopped
• 2 Green chillies slit
• 2 medium Onions thickly sliced
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• to taste Salt
• 2 inch pieces Ginger thin strips
• 1 teaspoon Garam masala powder
• 1 tablespoon Lemon juice
• 1/4 cup Fresh coriander leaves chopped

Method

1. Cut chicken breasts into finger sized pieces. Halve and cut onions into thick slices and separate the layers. Heat oil in a non-stick pan and add cumin seeds.
2. When they start to change colour, add curry leaves, garlic and green chillies. Stir fry briefly and add onions. Cook on medium heat for half a minute, stirring frequently.
3. Add chicken pieces and continue to cook on medium heat for five minutes, stirring occasionally. Add turmeric powder, red chilli powder and salt. Mix well. Add capsicum and ginger strips. Cook on medium heat for two minutes, stirring occasionally. Sprinkle garam masala powder and lemon juice. Mix well and add tomatoes. Reduce heat and continue to cook further for two minutes.
4. Serve hot, garnished with coriander leaves.

Nutrition Info