A vibrant and tangy stir-fry featuring tender chicken strips, crisp bell peppers, and onions in a spicy tomato-based gravy. This dish is famous for its perfect balance of heat and sweetness, traditionally finished with a hint of vinegar.
Prep Time⏱ 20m
Cook Time🔥 25m
Calories🥗 380
Servings👥 4
How to Make It
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1. Sauté the Chicken: Heat oil in a wok or pan. Add cumin seeds and let them sizzle. Add chicken strips and ginger-garlic paste. Sauté on high heat until the chicken turns white and is nearly cooked.
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2. Create the Base: Stir in the tomato puree, tomato paste, red chili powder, turmeric, and salt. Cook on medium heat until the moisture evaporates and the oil separates.
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3. Stir-fry Vegetables: Add the onion petals and bell pepper cubes. Stir-fry on high heat for 2-3 minutes so they soften slightly but retain their crunch.
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4. Seasoning: Add the black pepper powder, roasted cumin powder, sugar, and vinegar. Mix well to coat everything in the thick sauce.
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5. Simmer: Add the slit green chilies and a splash of water if the gravy is too dry. Cover and simmer on low heat for 3-4 minutes.
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6. Finish: Garnish with freshly chopped coriander.
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7. Serve: Serve hot with Egg Fried Rice or fresh Garlic Naan.