Shimla Mirch Murgh / Capsicum Chicken (Restaurant Style)
A semi dry condensed dish with a touch of sourness and added green chilli for kick

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Shimla Mirch Murgh / Capsicum Chicken (Restaurant Style)

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Ingredients

Adjust Servings:
2 tablespoons Vegetable Oil
1/2 medium (chopped) Brown/White Onion
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1/2 teaspoon Salt
1/2 Green Pepper cut into small chunks
2 sliced Green Finger Chillies
3 cloves Grated Garlic course grated
2 teaspoons Mix Powder / Curry Powder
2 teaspoons Chilli Powder (Hot)
1 teaspoon Tandoori Masala Powder
2 tablespoons Tomato Paste mixed with 6 tablespoons of water
1/4 teaspoon Mint Sauce
1 teaspoon Sugar
6-8 pieces Meat / Veg / Paneer
250ml Curry Base
1/4 teaspoon Garam Masala Powder
1/4 cup Fresh/Chopped Coriander

A semi dry condensed dish with a touch of sourness and added green chilli for a kick.

Features:
  • Heat 3/5
Cuisine:

Ingredients

Directions

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A Jalfrezi, Madras and Dhansak flavour combination dish cooked with in a spicy sauce consisting of green peppers, onions, garlic, spices and coriander to create and tantalising curry. A semi dry condensed dish with a touch of sourness and added green chilli for kick.

Base free / from scratch version here if you’re looking for that https://thecurrykid.co.uk/recipe/shimla-mirch-murgh-capsicum-chicken-from-scratch-base-free/

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Steps

1
Done

heat the oil on low - medium 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, tandoori masala, coriander, cumin and turmeric powders and fry for a couple more minutes adding a little hot 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

turn up the heat to medium and 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 cook until reduced by half

8
Done

sprinkle over the garam masala and stir in the fresh coriander and stir in well

9
Done

reduce to your desired consistency and until the oil begins to separate stirring only if the dish looks like it's about to burn

Josh

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Dhansak (Restaurant Style, older recipe)
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Insanity (Restaurant Style)
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Dhansak (Restaurant Style, older recipe)
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Insanity (Restaurant Style)