Shimla Mirch Murgh / Capsicum Chicken (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1/2 medium (chopped) Brown/White Onion
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Salt
- • 1/2 Green Pepper
- • 2 sliced Green Finger Chillies
- • 3 cloves Grated Garlic
- • 2 teaspoons Mix Powder / Curry Powder
- • 2 teaspoons Chilli Powder (Hot)
- • 1 teaspoon Tandoori Masala Powder
- • 2 tablespoons Tomato Paste
- • 1/4 teaspoon Mint Sauce
- • 1 teaspoon Sugar
- • 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 on low - medium 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, tandoori masala, coriander, cumin and turmeric powders and fry for a couple more minutes adding a little hot 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,
turn up the heat to medium and 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 cook until reduced by half
sprinkle over the garam masala and stir in the fresh coriander and stir in well
reduce to your desired consistency and until the oil begins to separate stirring only if the dish looks like it's about to burn