| 1 |
Combine
all the marinating ingredients and
blend it to smooth paste.
|
| 2 |
Marinate chicken for at
least four hours. |
| 3 |
Grill the marinated chicken
on a charcoal grill, occasionally turning
until cooked through. |
| 4 |
Cut grilled chicken into
1-inch strips. |
| 5 |
In a saucepan, heat 2 tablespoons
of oil. |
| 6 |
Fry dry whole red peppers
until dark. |
| 7 |
Add turmeric and stir for
15 sec. |
| 8 |
Add onions, sauté
in medium heat until golden brown. |
| 9 |
Add garlic, ginger, cumin,
coriander, black pepper, and salt to
the onion mixture. |
| 10 |
Fry few more seconds. Add
tomatoes and chicken broth. |
| 11 |
Lower the heat and let
the tomato and onion mixture simmer
for 10 min until it thickens. |
| 12 |
Transfer grilled chicken
strips to the sauce, stir well. |
| 13 |
Cook for another 10 min
to evaporate excess liquid so that the
chicken pieces are coated with the sauce. |
| 14 |
Garnish with green onions. |
| 15 |
Serve hot with rice or
roti. |
