• Home
  • Base Free
  • Shimla Mirch Murgh / Capsicum Chicken (British Indian Restaurant Style)

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

0 0
Shimla Mirch Murgh / Capsicum Chicken (British Indian Restaurant Style)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2-3 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
2-3 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, Vegetables, Paneer or Tofu
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

Share

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/

(Visited 67,762 times, 5 visits today)

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

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Dhansak (made with base gravy)
next
Insanity (British Indian Restaurant Style)
previous
Dhansak (made with base gravy)
next
Insanity (British Indian Restaurant Style)

Add Your Comment