Ingredients
Onion 2-3

Oil 1/2 cup

Ginger garlic paste 1tsp

Tomatoes 2

Boneless chicken 500g

Red chilli powder 1tbsp

Turmeric powder 1tsp

Cumin powder 1tsp

Coriander powder 1tbsp

Salt 1tsp

Water 1/4 cup

Cream diluted with milk 1/2 cup

Black pepper powder 1tsp

Oil 3-4 tbsp

Bell pepper diced 1/2

Tomato diced ½

Directions
 

Finely chop onions. Heat oil in a pan and sauté the chopped onions until they turn translucent.

Add ginger-garlic paste and peeled tomatoes, keep on stirring well.

Once the mixture cools to room temperature, blend it into a smooth paste.

In the same pan, fry the chicken for 5 minutes, then add the blended paste.

Add the spices and water, stir well, then cover and let it simmer for 15 minutes.

Add diluted cream and black pepper, then continue cooking until the oil separates.

In a separate pan, sauté bell peppers and tomatoes in oil for

3 minutes before adding them to the handi.

Serve with roti or naan.

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