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Ingredients
ScaleNo serving count in the source — scale by factor
- chicken, boneless1 lb
- masala1 tbsp
- lemon juice1 cup
- salt, to taste
- canola oil3 tbsp
- red onions, chopped1 1/2
- red chilli powder3/4 tbsp
- turmeric powder3/4 tsp
- smoked paprika1 tsp
- coriander1 tsp
- tomato, chopped3
- ginger, minced1/2 tbsp
- garlic, minced2 tbsp
- tomato ketchup6 tbsp
- soy sauce8 tbsp
- green chilli, Indian; chopped4
- green pepper, sliced2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Marinate the chicken with lemon juice, masala, and salt for 1 hour.
In a large pot, fry the marinated chicken in canola oil until golden brown (5–7 minutes).
Remove the chicken from the pot and cut into pieces.
Into the remaining oil, add the onions, red chili powder, turmeric, paprika, and coriander powder, and sauté until wilted.
Add the tomatoes, ginger, and garlic, and cook till the tomatoes are softened and breaking apart.
Put the ketchup, soy sauce, fried chicken pieces, green chiles, and green peppers in the pot, and simmer until peppers are soft and chicken is fully-cooked.
Serve over steamed rice.
