Ingredients

½ cup ghee/ olive oil

550 grams of tomatoes

½ kilograms chicken divided into pieces

2 teaspoons of salt

2 tablespoons of fresh ginger paste

1 ½ teaspoon paprika

1 medium sized bulb of garlic, crushed

1 teaspoon thyme

1 teaspoon turmeric powder

½ teaspoon cumin powder

1 teaspoon black pepper powder

½ cup chopped fresh coriander leaves

1 medium sized red/yellow capsicum sliced into strips

 

Method

1.   Put your cooking pan on high heat and add in the ghee/olive oil.

2.    Add in the cleaned chicken and fry until it begins to brown slightly.( If your chicken meat is tough, tenderize before cooking )

3.    Add in the crushed ginger and garlic and cook until they turn translucent or slightly brownish in color.

4.    Add in the tomatoes and cook, turning from time to time to prevent it from sticking at the bottom of the pan.

5.   When the gravy has begun to form, probably 15 minutes after adding the tomatoes, add in the thyme, cumin, black pepper, paprika, turmeric and salt.

6.   Cook for another 5-10 minutes, taking care not to overcook the chicken. When most of the water has evaporated and the gravy is coating the chicken pieces, it is time to lower your heat.

7.    Add in the capsicum and cook for not more than two minutes.

8.   Turn off the heat and sprinkle the coriander leaves evenly.

9.   Serve with rice or chapati.