Ingredients:
2 chicken breast (boneless)
2 small tomatoes diced (remove pulp)
2 tbsp fresh yogurt (curd, dahi)
1 onion diced
1 green bell pepper diced
1 tsp lemon juice
2 tbsp ginger-garlic paste
2 green chillies chopped
1 tsp red chilli powder
A pinch of red-orange food color.
1/2 tsp coriander powder
1/2 tsp butter
Fresh cilantro chopped
2 tsp tandoori masala powder (store bought)
2 tsp vegetable oil
Salt to taste
How to make:
Keep the yogurt in the tea strainer to drain the whole water.
In the meantime wash and clean the chicken breast and cut into medium size pieces.
Apply salt, red chilli powder and lemon juice on the chopped pieces of chicken and keep aside.
Combine the yogurt, salt, food color, coriander powder and tandoori masala powder.
Also add green chillies and ginger-garlic paste.
Mix well and add the pieces of chicken, onion, tomato and bell pepper.
Mix well, cover the bowl and keep aside at least for an hour.
Heat the non-stick pan and add oil.
When the oil is hot enough then add the marinated chicken with the veggies.
Mix well and cover the pan.
Leave to cook on low flame until chicken tenders.
Just before serving pour butter and sprinkle chopped cilantro.
Serve hot with salad and chutney.