Nepali Chicken (pakistani Style)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 kg chicken (chicken fillet, cubed pieces or any form you like)
• 1 onion
• 2 red capsicums
• 2 tomatoes
• 4 tablespoons yogurt
• 1 teaspoon ginger paste or 1 teaspoon chopped gingerroot
• 2 teaspoons garlic paste or 3 chopped garlic cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seed
• 3 tablespoons cooking oil

Recipe

• 1 marinate the chicken mixing your pieces with 1 tablespoon yougurt, 1 teaspoon garlic paste or chopped, and salt+pepper.
• 2 place this mixture in a fridge for 30 minutes.
• 3 chop onions, capsicums and 1 tomato in cubes. pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
• 4 add a pinch of pepper and cover the pan for best "steamed" results. leave these on heat and proceed to the next steps.
• 5 after the chicken is marinated, fry it to a golden brown. drain and leave aside.
• 6 in another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
• 7 after 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. fry this mixture for at least 5 minutes.
• 8 add 3 tablespoons of yogurt. if you like a lot of gravy, then you can add more yogurt. but if you prefer dry chicken, then 3 is enough.
• 9 add your already fried chicken to this mixture.
• 10 let this cook until the oil appears on the edges of the pan or when gravy thickens.
• 11 now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. no need to mix everything.
• 12 you're done. serve with boiled rice.