Indian Chicken With Vegetables (Murgh Subji Wala) - cooking recipe

Ingredients
    3 lbs chicken pieces
    2 tablespoons vegetable oil
    1 1/2 teaspoons ground cumin
    1 large onion, thinly sliced
    1 tablespoon minced garlic
    2 teaspoons minced ginger
    1/4 teaspoon turmeric
    1 bell pepper, seeded and cut into 1/4-inch strips
    3 medium tomatoes, sliced into 1/2-inch wedges
    1 cup sliced fresh mushrooms
    1/4 - 1/2 teaspoon cayenne pepper (optional)
    1 tablespoon coriander powder
    1 1/2 teaspoons salt
    1 teaspoon garam masala
Preparation
    Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
    Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
    Remove chicken from pan and set aside.
    Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
    Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
    Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
    Remove from heat and sprinkle with garam masala.
    Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
    I also like to have fresh chilies and lemon wedges available as condiments also.

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