Chicken Capsila (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1/2 medium (chopped) Brown/White Onion
- • 1/2 teaspoon Salt
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 sliced Green Finger Chillies
- • 3 cloves Sliced Garlic
- • 1/2 Green Pepper
- • 2 teaspoons Mix Powder / Curry Powder
- • 1 teaspoon Chilli Powder (Hot)
- • 1/2 - 1 teaspoon Tandoori Masala Powder
- • 2 tablespoons Tomato Paste
- • 1/2 teaspoon Sugar
- • 1/4 teaspoon Mint Sauce
- • 6-8 pieces Meat / Veg / Paneer
- • 250ml Curry Base
- • 1/4 teaspoon Garam Masala Powder
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
heat the oil and add the onions, methi and salt and fry for a couple of minutes to soften stirring frequently
add the peppers, chillies and garlic and stir through, frying for a few minutes
add the mix, chilli, and tandoori masala and fry for a couple more minutes adding a little base if things look dry
If using raw meat add and coat to seal and fry for a minute to infuse the flavours
add the tomato puree, mint sauce and sugar a stir through,
add 1/2 of the base, stir through and allow to reduce for a couple of minutes before adding the rest, if using pre-cooked meat add that now and coat to stop drying out
stir through and reduce to your desired consistency
sprinkle over the garam masala and stir in the fresh coriander to serve