Chicken Pan Bahar

Name: Chicken Pan Bahar
Yield: 4 servings
Cuisine: Indian
Ingredients: 750 grams chicken with medium cuts; 6 pieces betel leaves; 1 big capsicum; 1 big tomato; 2 tbsp tandoori chicken masala; 1 tsp each turmeric powder, chilli powder, garam masala; 2 tsp ginger garlic paste; 2 tbsp Curd; 1 cup oil; 1 tbspn butter; To taste Salt and sugar as per taste

Somali Paul @cook_4101565

Kolkata, India

A delightful dish with North Indian touch

Somali Paul @cook_4101565

Kolkata, India

A delightful dish with North Indian touch

Saved

Ingredients

4 servings

750 gramschicken with medium cuts
6 piecesbetel leaves
1big capsicum
1big tomato
2 tbsptandoori chicken masala
1 tsp each turmeric powder, chilli powder, garam masala
2 tsp ginger garlic paste
2 tbspCurd
1 cupoil
1 tbspnbutter
To tasteSalt and sugar as per taste

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Steps

1

Wash chicken pieces and drain out water.Sprinkle with salt and set aside.
2

Cut capsicum and tomato into small slices
3

Marinate chicken with all masala and curd for 15 minutes.
4

Heat oil in a deep Kadhai and gently fry capsicum and tomato.Add chicken pieces with the marinated paste.Stir and let all ingredients mix well.
5

Add water salt and sugar and allow to get the chicken well cooked.
6

As the gravy dries up add 3 chopped betel leaves and cover the kadhai with a lid.
7

When the ingredients starts smoke smelling add butter and remove kadhai from flame.
8

On a serving dish lay out as many whole betel leaves as chicken pieces. On each place a chicken piece with gravy.
9

Serve with parathas or chapatis