Loading...

In a large bowl, combine the diced chicken breast with 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 tablespoon ginger-garlic paste. Mix thoroughly until the chicken is well coated. Cover the bowl and let the chicken marinate for at least 30 minutes.

Heat 1/4 cup of cooking oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until the chicken is golden brown and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set it aside.

If needed, add a little more cooking oil to the same pan. Add the chopped onion and sauté over medium heat until it becomes translucent, about 3-5 minutes.

Add the minced garlic, minced fresh ginger, and sliced green chillies to the pan. Sauté for 2-3 minutes until the mixture is fragrant.

Stir in the chopped red bell pepper and green bell pepper. Sauté for 5-7 minutes until the bell peppers are slightly softened.

Add 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala to the pan. Mix well to combine with the vegetables and aromatics, cooking for 1 minute until fragrant.
Pour in 1 cup of chicken stock. Bring the mixture to a simmer, allowing the flavors to meld for about 3-5 minutes.

Return the previously fried chicken pieces to the pan with the simmering sauce. Stir well to ensure the chicken is thoroughly coated in the sauce.

Continue to simmer the dish for 5-7 minutes, or until the sauce has thickened to your desired consistency.

Garnish generously with fresh chopped cilantro. Serve hot, traditionally with rice.


In a large bowl, combine the diced chicken breast with 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 tablespoon ginger-garlic paste. Mix thoroughly until the chicken is well coated. Cover the bowl and let the chicken marinate for at least 30 minutes.

Heat 1/4 cup of cooking oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until the chicken is golden brown and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set it aside.

If needed, add a little more cooking oil to the same pan. Add the chopped onion and sauté over medium heat until it becomes translucent, about 3-5 minutes.

Add the minced garlic, minced fresh ginger, and sliced green chillies to the pan. Sauté for 2-3 minutes until the mixture is fragrant.

Stir in the chopped red bell pepper and green bell pepper. Sauté for 5-7 minutes until the bell peppers are slightly softened.

Add 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala to the pan. Mix well to combine with the vegetables and aromatics, cooking for 1 minute until fragrant.
Pour in 1 cup of chicken stock. Bring the mixture to a simmer, allowing the flavors to meld for about 3-5 minutes.

Return the previously fried chicken pieces to the pan with the simmering sauce. Stir well to ensure the chicken is thoroughly coated in the sauce.

Continue to simmer the dish for 5-7 minutes, or until the sauce has thickened to your desired consistency.

Garnish generously with fresh chopped cilantro. Serve hot, traditionally with rice.
