Indian Chicken With Vegetables (Murgh Subji Wala) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I can't go too long without eating Indian food. I need it for survival. It's one of my basic food groups! :) Have this with some hot chapatis and a few chilies, and some dal soup! You'll have sweet dreams that night. Ingredients:
3 lbs chicken pieces |
2 tablespoons vegetable oil |
1 1/2 teaspoons ground cumin |
1 large onion, thinly sliced |
1 tablespoon minced garlic |
2 teaspoons minced ginger |
1/4 teaspoon turmeric |
1 bell pepper, seeded and cut into 1/4-inch strips |
3 medium tomatoes, sliced into 1/2-inch wedges |
1 cup sliced fresh mushrooms |
1/4-1/2 teaspoon cayenne pepper (optional) |
1 tablespoon coriander powder |
1 1/2 teaspoons salt |
1 teaspoon garam masala |
Directions:
1. Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
2. Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
3. Remove chicken from pan and set aside.
4. Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
5. Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
6. Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
7. Remove from heat and sprinkle with garam masala.
8. Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
9. I also like to have fresh chilies and lemon wedges available as condiments also.
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