What you need:
2 pounds boneless chicken legs cut into thin strips
¼ cup canola oil
½ tsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
Salt to taste
4 tbsps Kissan tandoori masala
2 tbsps lemon juice
2 green peppers julienned
4 medium onions sliced
4 green chillies chopped
2 tbsps cilantro chopped
How to:
1. Heat oil in a large pot and fry the chicken strips on high with red chilli powder, ginger paste, garlic paste and salt. Stir continuously to avoid burning.
2. Keep cooking until all the water released from the chicken has evaporated and oil is seen around the edges of the pot.
3. Add Kissan tandoori masala and lemon juice.
4. Cook on high for 5 mins, then turn the heat off.
5. Add all the vegetables when it is time to serve and cook for only 2 mins.
ENJOY!
2 pounds boneless chicken legs cut into thin strips
¼ cup canola oil
½ tsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
Salt to taste
4 tbsps Kissan tandoori masala
2 tbsps lemon juice
2 green peppers julienned
4 medium onions sliced
4 green chillies chopped
2 tbsps cilantro chopped
How to:
1. Heat oil in a large pot and fry the chicken strips on high with red chilli powder, ginger paste, garlic paste and salt. Stir continuously to avoid burning.
2. Keep cooking until all the water released from the chicken has evaporated and oil is seen around the edges of the pot.
3. Add Kissan tandoori masala and lemon juice.
4. Cook on high for 5 mins, then turn the heat off.
5. Add all the vegetables when it is time to serve and cook for only 2 mins.
ENJOY!
