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Chicken Paprika


Ingredients:

1 kg Chicken
2tbsp Butter
2 Onions sliced
1/2 TSP Cumin
1 Red Peppers, chopped
2 Tomato
4 Red peppers whole
2 Jalapeno Peppers
2 tbsp ginger/garlic paste
1 cup of diced of Tomatoes
2 tbs Kasmiri mirch
1 Cup Almond Milk
1 Cup hung curd

Preparations:

Red paste for curry
Switch on the gas and roast capsicums for 20 to 30 minutes, using your grill tray as each side blackens, until the skin is charred.
Transfer to a bowl, cover, and stand for extra 30 minutes to allow cool and skins to soften so they are easy to peel.
After it cool rub off charred skins carefully, cut open capsicums and strain over a bowl to collect juices.
juices will still be in flavour so do not waste.
Discard seeds and slice .
Heat butter add chopped onion, tomato, garlic, ginger and jalapeno. Stir fry until the onion turns brownish.
Mix all ingredients and make this into a smooth paste. This also known RED PASTE.
Preparations for curry
Heat butter. Add cumin seeds fry add Sliced onion and chopped tomatoes once they smooth and release flavor .
Add marinated chicken ( marinade chicken with salt,hung curd and Kasmiri chilli powder) cook till tender then add red paste stir well and cook on a low flame, with a lid on top for about 10 minutes.
Open sprinkle garam masala.stir when you start to serve.
Enjoy the fusion of paprika chicken.

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