Ingredients
|
Quantity
|
Onions
|
2 medium
|
Green pepper
|
1 large
|
Tandoori masala
|
1 tbsp
|
Almonds (unsalted)
|
100gms
|
Plain yogurt
|
450ml
|
Turmeric powder
|
1 tsp
|
Red chilli powder
|
3 tsp
|
Hard boiled eggs
|
5
|
Chicken thighs (with the skin – removed)
|
1 ½ kg
|
Vegetable oil
|
65ml
|
Salt
|
Finely chop the onions.
Cut the green pepper your favourite way (I prefer to cut it
longitudinally).
Soak the almonds in water for about 2 hours (or until you are able
to peel the skin off). Skin and chop them.
To prepare the marinade, mix the tandoori masala with the yogurt.
Soak the chicken in this mixture and marinade for about 2 hours.
Heat the oil in a large cooking vessel. Add the chilli powder and
turmeric. Then add the onions. Add the almonds and cook until the onions are
just brown. Add the green peppers and cook for about 3-4 minutes.
Now add the chicken along with the marinade. Add about 110 ml of
water. Now peel and chop the hard boiled eggs and add these. Let the mixture
cook for about 1 hour (covered), or until the chicken is tender. You might want
to add a little more water for longer cooking times.
