Chicken Capsila (Restaurant Style) – The Curry Kid
Discover a flavorful twist with this recipe, where you'll enjoy perfectly coated meats in just a few minutes. Perfect for busy weeknights!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thecurrykid.co.uk.
Ingredients
- Vegetable Oil: 3 tablespoons
- Brown/White Onion: 1/2 medium (chopped)
- Salt: 1/2 teaspoon
- Fenugreek Leaves (Kasoori Methi): 1 teaspoon
- Green Finger Chillies: 2 sliced
- Sliced Garlic: 3 cloves
- Green Pepper: 1/2
- Mix Powder / Curry Powder: 2 teaspoons
- Chilli Powder (Hot): 1 teaspoon
- Tandoori Masala Powder: 1/2 - 1 teaspoon
- Tomato Paste: 2 tablespoons
- Sugar: 1/2 teaspoon
- Mint Sauce: 1/4 teaspoon
- Meat / Veg / Paneer: 6-8 pieces
- Curry Base: 250ml
- Garam Masala Powder: 1/4 teaspoon
- Fresh/Chopped Coriander: 1/4 cup
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