Ingredients |
|
| Chicken cut into pieces | 500 gm |
| Olive oil (jetun ka tel ) | 2 table spoon |
| French beans( fali) cut into bite-size pieces | 8-10 pieces |
| Carrot (gazar) peeled & cut into bite-size pieces | 1 |
| Potatoes(aaloo) cut into bite-size | 1 small |
| Onion(pyaaz) cut into bite- size | 1 big |
| Garlic cloves (Lahasun ke dane) | 4-5 pieces |
| Salt (Namak)and freshly ground black pepper | to taste |
| Chopped tomatoes (kate hue tamatar) | 1 |
| chicken broth / water | 1 cup |
| Fresh coriander leaves (Hara Dhaniya) |  ½ cup |
| Tomato paste (tamatar ) | 1 table spoon |
| Whole red chilli (laal mirch sabut) | 1 |
| Whole black pepper (kali mirch) | 5-7 pieces |
| Brown cardamom (elaichi) | 1 |
| Baked beans drained | ½ can |
Method
- 1. Heat oil in a heavy saucepan over medium heat.
- 2. Add whole black pepper, whole red chilli, brown cardamom in oil.
- 3. Now add carrot, potatoes, French beans. Sauté vegetables for few minutes.
- 4. Now add a layer of chicken, cover it and cook it on very low flame for 5-7 minutes.
- 5. Stir it with lightly and now add a layer of onion and garlic over this and again cook it covered for few minutes.
- 6. Now add layer of tomato and tomato paste and season it with salt and pepper.
- 7. Now cook it covered for 20 -25 minutes on very low flame. Add chicken broth or water and cook it for 2 minutes.
- 8. Once chicken is cooked, add kidney beans & coriander leaves and cook it uncovered for further 10 minutes.
- 9. Serve it hot.
- Recipe Type : Low calorie, Low calorie fish, Low calorie non vegetarian
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