Quick Chicken Reshmi

Ingredients

• 500 g boneless chicken
• 3 tbsp yogurt
• 0.5 tbsp ginger-garlic paste
• 0.5 tbsp green chili paste
• 1 tsp red chili powder
• 1 tsp cumin powder (Listed as jeera powder.)
• 0.5 tsp black pepper powder
• 0.5 lemon juice (Juice of 1/2 lemon.)
• salt (To taste.)
• 2 tbsp cooking oil (Source states 2–3 tbsp; quantity uses the lower stated amount.)
• 1 onion (Sliced.)
• 0.5 capsicum (Sliced; source does not specify color or size.)
• 5 tbsp fresh cream (Source states 5–6 tbsp or at least 1/4 cup; use the amount preferred by the author’s range.)
• mozzarella cheese (Add lastly; amount not specified.)

Steps

1. 1

   Combine the boneless chicken with the yogurt, ginger-garlic paste, green chili paste, red chili powder, cumin powder, black pepper powder, lemon juice, and salt. Marinate the chicken.

2. 2

   Heat the cooking oil in a pan.

3. 3

   Add the sliced onion and sliced capsicum to the pan.

4. 4

   Add the marinated chicken to the pan.

5. 5

   Close the lid and cook until the chicken is 90% cooked.

6. 6

   Add the fresh cream. The source gives 5–6 tablespoons or at least 1/4 cup.

7. 7

   Add mozzarella cheese last, then serve and enjoy.

Notes

The source does not specify marinating time, cooking temperature, the exact amount of mozzarella, or how long to cook after adding the cream and cheese. Confirm that the chicken is fully cooked before serving.

Nutrition per serving

• main
• chicken
• South Asian
• stovetop
• creamy
• quick meal