വളരെ വർഷങ്ങൾക്കുശേഷം ഒരിക്കൽ കൂടി നമ്മുടെ അടുക്കളയിൽ

Ingredients

• 500 g Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 150 g Plain Yogurt (full‑fat, unsweetened)
• 2 Tbsp Lemon Juice (freshly squeezed)
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Garam Masala (ground)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 1 tsp Salt (or to taste)
• 1 large Onion (thinly sliced)
• 1 medium Capsicum (green bell pepper, sliced; optional)
• 3 Tbsp Cooking Oil (vegetable or canola oil for frying)
• 2 Boiled Eggs (peeled and halved; optional)
• 1 handful Fresh Cilantro (chopped for garnish)

Instructions

1. Make Marinade

   In a mixing bowl combine yogurt, lemon juice, ginger garlic paste, turmeric, red chili powder, garam masala, black pepper, kasuri methi and salt. Mix well, then add the chicken pieces and coat them thoroughly. Let the chicken marinate at room temperature for 10‑15 minutes.

   Time: PT10M

2. Slice Onion and Capsicum

   Thinly slice the onion and capsicum. Set them aside in separate bowls.

   Time: PT5M

3. Fry Marinated Chicken

   Heat 3 Tbsp oil in the skillet over medium heat (about 350°F). Add the marinated chicken in a single layer, being careful not to overcrowd. Fry 4‑5 minutes per side until golden brown and cooked through. Remove the chicken to a plate and set aside.

   Time: PT10M

   Temperature: Medium heat

4. Sauté Vegetables

   In the same skillet, add a splash more oil if needed, then add the sliced onion and capsicum. Sauté until the onion becomes translucent and slightly caramelized, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Add Spices and Return Chicken

   Sprinkle a pinch of turmeric, red chili powder, garam masala and black pepper over the vegetables. Stir for 30 seconds, then return the fried chicken to the skillet. Add a splash of water or a spoonful of yogurt if you prefer a light sauce. Cook together for 3‑4 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: Medium heat

6. Add Boiled Eggs (Optional)

   Slice the boiled eggs and gently nestle them into the skillet. Warm for 1 minute.

   Time: PT2M

7. Garnish and Serve

   Turn off the heat, sprinkle chopped cilantro over the dish and serve hot with roti, naan or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

6g

Fat

20g

Fiber

1g