|Ground Chicken||1 Poung or 500 gms|
|Canned Diced Tomatoes||1 Cup|
|Red Onion||1 medium|
|Bell Pepper||1 medium|
|Red Chilli Pepper||1 Teaspoon|
|Ginger Garlic paste||1 Teaspoon Each|
|Oil||4 Table Spoon|
|Items to make||special Masala|
|Corainder Seeds||1/2 Table Spoon|
|Methi Seeds||1/2 Table Spoon|
|Mustard Seeds||1/2 Table Spoon|
|Kalongi||1/2 Table Spoon|
|Ajwain||1/2 Table Spoon|
|Fennel Seeds||1 Table Spoon|
In a frying pan roast corainder seeds, methi seeds, mustard seeds, kalongi, ajwain and fennel seeds for two to three minutes on high heat till they crackle. As soon as the spices start crackling remove and grind in a grinder. Need to make smooth powder. You will only need 1 1/2 heap teaspoon for this recipe. Save rest for future use, in a sealed container.
Take a pan and add oil. Thinly slice onion 1 tablespoon. Fry the onions till soft.
Add tomatoes, ginger, garlic, turmeric and red pepper to the pot. Cook for two minutes on medium heat. Add salt to taste.
Add 1/2 cup of water to the pot and cook on low heat for 5 minutes till the tomatoes are cooked and are soft.
Add ground chicken and fry it for another 6 to 7 minutes on medium heat, lower the heat cover the pot and cook for another 5 minutes.
Dice 1/2 of onion and bell pepper in small square sizes
Take a frying pan and saute the diced onions and bell pepper on low heat for 2 to 3 minutes. Add a pinch of salt and a pinch of your home maded masala. Do not over cook. Want to leave these crunchy.
Add the crunchy sauted vegetables to the pot. Stir for 1 minute.
Serve hot. Eat with Roti, Paratha or Rice. Can also be used as a filling for a sandwich. Enjoy