|1 tsp||Poppy seeds|
|1 tsp||Cumin seeds|
|2 tsp||Corrainder/dhania seeds|
|1 lb||Boneless chicken (1/2 kg approx, cut into bite size cubes)|
|2 nos||Onion (cut into big dices)|
|1 no||Green bell pepper/ capsicum|
|1 no||Tomato (diced)|
|1 tsp||Ginger garlic crushed|
|3 stks||Corrainder leaves (chopped for garnishing)|
|1 tsp||Salt (or to taste)|
|3 tsp||Red chilli powder|
|¼ tsp||Turmeric powder|
|1 no||Green chilli (slit open)|
Grind all ingredients from table-1 to a smooth paste consisitency and keep aside. Take a Kadai (iron will give more taste) and heat oil, add onions, green chili and ginger garlic crushed, saute them until golden, then add the chopped tomato and cook until soft.
Now add chicken along with turmeric powder, red chilli powder, the masala paste and salt. Fry everything until the masala coats the chicken and when the oil seperates, add chopped green bell pepper and suate for couple of minutes and garnish with corrainder. Serve hot with chapatti or ghee rice.