Pan - 2

Plate to serve

Knife

Wooden spatula

 

Ingredients

 

Chicken Breast- 2 lbs (boneless)

Onion- 1

Bell pepper- 1 large

Green chili- 8

Tomatoes- 3 big

Chili powder- 1 table spoon

Cumin Powder- 1 teaspoon

Tomato ketchup-3 table spoon

Chopped cilantro- 1 table spoon

Fenugreek and thyme seed – a pinch

 

Method

 

Cut the green leaf onion, tomatoes and bell peppers into medium size (for onion best way is to cut the onion into Quarters (1/4^th and take off each skin one by one)

 

Cut the chicken breast in small size (cubical)

 

Cut the green chili into 2 pieces

 

Heat oil in a pan.

 

Add onion, green leaf onion and green peppers for about 2 to 3 minutes ( do not cook it fully)

 

Add turmeric and salt and take it off the heat

 

Take another pan add a cup of water and add pieces of chicken (you can do it simultaneously while frying onion, green peppers, etc)

 

When chicken turns white take it off the heat and soak off the water (need not boil to the fullest)

 

Add the chicken into the mixture cook and stir it properly.

 

Add cilantro, cumin and red chili powder and stir it gently

 

When chicken seems to be fried /cooked, take it off the heat.

 

Add tomato ketchup and mix it properly

 

Now take another pan and heat one table spoon of oil

 

Add Fenugreek and thyme seed

 

When they turn golden brown add the pieces of green chilies.

 

Take it off the heat

 

Add it on top of the chicken and cover it for few minutes.

 

Your chicken chili is ready to serve.