By Chefs Pranav Sinha and Meghna Khanna

December 2020


  • 1 lb Chicken (preferably bone in) cut in medium size pieces
  • 1 cup green bell peppers cubed and deseeded
  • 3⁄4 cup onions cubed, and layers separated
  • 1 cup tomatoes chopped fine
  • 2 tbsp Olive oil
  • 1 dried red chili
  • 1⁄2 tsp cumin seeds
  • 3⁄4 cup onions finely chopped
  • Olive oil as required
  • 2 tsp ginger garlic paste
  • 1⁄2 tsp turmeric
  • 2 tbsp of masala mix (mixture of homemade garam masala, dry roasted coriander seeds, chilies and fennel seeds)
  • 1⁄4 tsp Kashmiri red chili powder.
  • 2 tbsp heavy cream.
  • 1 tsp Kasuri methi
  • 1⁄2 cup chopped coriander leaves


  • In a pan add 1 tbsp oil. When oil turns hot, add the bell peppers and
    cubed onions on highest flame. Fry for about 3-4 minutes till it smells
    good and remove from the pan. Keep the bell peppers and Onions
    aside to be used later. Do not overcook the bell peppers and onions.
    They should be crunchy.
  • In the same wok, heat the remaining oil, add dried chili and cumin
    seeds. When the cumin seeds begin to splutter, add the chopped
    onions and reduce flame to low medium. Fry the onion till it turns
    golden brown. Do not burn the onion. This is the most critical step.
    Add 2 tsp of ginger garlic paste. Fry till the raw smell goes away. Add
    chicken and mix well. Increase heat to medium and keep frying for
    8-10 minutes. Add turmeric, red chili powder and prepared masala mix.
    Mix well and fry for another 4-5 minutes. Add chopped tomatoes and
    add salt as per taste.
  • Mix and cook well till tomatoes mostly dissolve. Gravy should begin
    to thicken and leave oil now. Taste for salt and check the chicken is
    cooked properly. Pour heavy cream and mix well. Add back the bell
    peppers and onion; mix well. Reduce the flame not to overcook the
    veggies. Add kasuri methi, coriander leaves and mix. Turn off heat and
    remove pan from the cooktop.
  • Serve hot alongside Naan or Basmati Rice.
  • Enjoy!