Chicken Capsila (British Indian Restaurant Style / BIR)
Boneless chicken, cooked with a medium thick sauce

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Chicken Capsila (British Indian Restaurant Style / BIR)

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Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
1/2 medium (chopped) Onion (brown/white)
1/2 teaspoon Salt
1 teaspoon Fenugreek Leaves (Kasoori Methi)
2 sliced Chillies (finger - green)
3 cloves Garlic (sliced)
1/2 Pepper (Green) cut into small chunks
2 teaspoons Mix Powder / Curry Powder
1 teaspoon Chilli (Powder - Hot)
1/2 - 1 teaspoon Tandoori Masala Powder use 1 teaspoon if using plain chicken
2 tablespoons Tomato (Paste) mixed with 6 tablespoons of water
1/2 teaspoon Sugar
1/4 teaspoon Mint Sauce
6-8 pieces Meat, Vegetables, Paneer or Tofu
250ml Curry Base
1/4 teaspoon Garam Masala (Powder)
1/4 cup Coriander (Fresh/Chopped)

Chicken cooked with peppers, onions, garlic, spices and coriander to create and tantalising curry

Features:
  • Base Gravy
  • Heat 3/5
  • Heat 4/5
Cuisine:

Ingredients

Directions

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Chicken cooked with peppers, onions, garlic, spices and coriander to create and tantalising curry

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Steps

1
Done

heat the oil and add the onions, methi and salt and fry for a couple of minutes to soften stirring frequently

2
Done

add the peppers, chillies and garlic and stir through, frying for a few minutes

3
Done

add the mix, chilli, and tandoori masala and fry for a couple more minutes adding a little base if things look dry

4
Done

If using raw meat add and coat to seal and fry for a minute to infuse the flavours

5
Done

add the tomato puree, mint sauce and sugar a stir through,

6
Done

add 1/2 of the base, stir through and allow to reduce for a couple of minutes before adding the rest, if using pre-cooked meat add that now and coat to stop drying out

7
Done

stir through and reduce to your desired consistency

8
Done

sprinkle over the garam masala and stir in the fresh coriander to serve

Josh

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