- Wash the chicken pieces and marinate it with Mustard oil, salt, turmeric, kashmiri lal mirch. Set aside for 30 mins minimum.
- Finely slice the onion, capsicum and chillis. Cut long and thick slices of potatoes (like fries) Inclusion of Potatoes in your recipe is optional.
- In a wide base frying pan fry the slices of Potatoes and set aside.
- In the same pan, add oil. Add the onion, capsicum and green chillis. Keeping stirring. Fry until golden brown. Once fried take it out and keep aside for later
- To the frying pan, add 4 tbsp of Mustard Oil. Once the oil is hot, add the Ginger - Garlic paste. Fry it for 1 min.
- Add the marinated chicken pieces. Stir the pieces so that it's covered in the oil and ginger garlic paste. Cover it. Leave for 2-3 mins
- After few mins, the chicken starts releasing water. Stir and cover for another 2-3 mins.
- Continue this check-stir-cover for 15 mins Or until oil separates and the water releases is minimum.
- Now add the fried onions, capsicum, chillis, potato and Jeera powder
- Mix and let it cook covered for another 5-6 mins.
- Sprinkle a pinch or two of sugar and give it a final stir. Cover it and let it cook for 1 min. Then turn off the heat. Let it sit there for another 2 mins
- Garnish with coriander and serve hot
- Can be served with plain rice or pulao or roti or parantha or puri or hard drinks or salad or simply have it on its own. It can be garnished with fresh coriander leaves, raw onion and few lemon drops. It's an extremely flexible dish that goes with anything.
