| Ingredients: 1/4 Cup(s) ghee 1 finely chopped onion, yellow 2 Teaspoon(s) ginger garlic paste 1 Teaspoon(s) fine Sea salt 1 Teaspoon(s) cumin seeds 1/2 Teaspoon(s) kashmiri red chili powder 1/4 Teaspoon(s) ground coriander 1/4 Teaspoon(s) ground turmeric 2 finely chopped plum tomatoes 1 thinly sliced pepper, green bell 3 chopped Chilies, Thai red 3/4 Teaspoon(s) garam masala 3 Tablespoon(s) lemon juice 3 Tablespoon(s) chopped cilantro |
Directions:
Step 1 In a medium (9-inch) pot or wok, heat ghee over medium-high until it has melted, about 30 to 45 seconds. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes. Step 2 Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes. Step 3 Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes. Step 4 Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes. Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro. |