Chicken Golmaal

I came up with this recipe on a Friday night, returning after my son’s soccer match, with 2 tired and hungry boys. Looking at the thawed chicken on my chicken island reminded me how I assumed that I would be home by 6 PM and will have enough time to cook the chicken and I spent the time leisurely enjoying the evening traffic on NJ turnpike.

Anyways, I had to make something out of this chicken, something yummy and before my boys were done with their shower. This is when this super quick chicken was invented. The name comes after all the masalas and spices used.

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Chicken Golmaal

Chicken pan fried with Tandoori masala, spices, Bell peppers and onions.

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Cuisine

Indian, Mughlai

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

2 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lbs Chicken [with bones] Cut to medium sized pieces
• 1 No. Green Bell pepper Sliced
• 2 No. White onions Sliced
• 2 No. Green chilies sliced
• 1/4 cup Tandoori paste Recipe in masalas
• 3 TBLSP Lemon juice
• 2 TBLSP Butter
• 3 TBLSP olive oil
• 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 2 TBLSP Ginger garlic paste
• 1/2 tsp Chaat masala
• 1/4 tsp black pepper powder
• 1/2 tsp anardana powder
• 1/4 tsp Cumin powder

Cuisine Indian, Mughlai Prep Time 5 minutes Cook Time 30 minutes Passive Time 2 minutes Servings people MetricUS Imperial Ingredients 1 Lbs Chicken [with bones] Cut to medium sized pieces 1 No. Green Bell pepper Sliced 2 No. White onions Sliced 2 No. Green chilies sliced 1/4 cup Tandoori paste Recipe in masalas 3 TBLSP Lemon juice 2 TBLSP Butter 3 TBLSP olive oil 1/2 tsp Salt 1/2 tsp Red chili powder 2 TBLSP Ginger garlic paste 1/2 tsp Chaat masala 1/4 tsp black pepper powder 1/2 tsp anardana powder 1/4 tsp Cumin powder

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Instructions

1. Mix all the ingredients to the chicken except onions, chaat masala, green chilies, bell peppers, butter and oil.

   
2. Take a pan, add butter. Let the butter melt and add the oil. The oil won't let the butter burn. Add the chicken mixed with masalas. Cover and cook for 15 minutes.

   
3. Add the onions, bell peppers and green chilies. Cook till chicken is completely dry. Serve with lemon on the side and sprinkle some chaat masala on top.