Hi,

    Guys welcome back to my blog.

Today I am going to telling about a North Indian dish, which is capsicum stuffed with chicken kemma and put in red delicious gravy. This dish name is BHARWAN MURG SHIMLA MIRCH.

LET'S START,

INGREDIENTS 

FOR STUFFING

• 1 no. of capsicum
• 1 no. of boneless chicken breast ( keema / minced )
• 2 no. of big onion chopped.
• 2 tbsp of chopped garlic.
• 2 tbsp of chopped ginger.
• 1 cup of chopped green chilly.
• 1 cup of chopped coriander leaf.
• Salt to taste.
• 2 tsp Kashmiri chilli powder.
• 2 tsp cummin powder.
• 2 pinch of turmeric powder.

FOR GRAVY 

• 5 no. of red colour tomato ( half cut )
• 5 no. of whole Kashmiri chilly.
• ½ cup of cashewnut.
• 1 tsp of coriander powder.
• ½ tsp of kasuri methi crushed.
• ½ tsp of garam masla powder.
• 1 cup of amul fresh cream.
• 1 tbsp of ghee.

METHOD 

• First take a small handi put cut tomato, whole k.chilly and cashew pour some water. Boil them. Keep a side for cooldown.
• Now we make stuffing. Take a pan put some oil, let it be heat. Then add the 1tsp c.ginger, 1 tsp c.garlic saute it.
• Then add 1 no. of onion-chop and ½ cup of green chilly-chop, saute it for 15 sec.
• Now add all spices, saute it. ( Also half spices keep balance for gravy ).
• Then add minced-chicken , saute it till cooked.
• Then add coriander leaf, mix it. Keep aside.
• Cut the head of capsicum, then fill the mixture of chicken . After that dust some cornflour on cutting head.
• Take a oil kadai , pour oil for deep frying. And on the gas in slow flame.
• Now take the boil tomato put in mixer jar and make a fine paste.
• Then take a pan add some oil. Wait for heat.
• Add c.garlic, c.ginger ,saute it till golden brown.
• Then add c.onion, chop g. chilli. Saute it for 1 min.
• Now add all spices saute it, then add some chop-tomato. Saute it in slow flame cook for 3 min.
• Then add our ready paste, then cook in slow flame, keep stiring, cook till oil goes separately from gravy.
• Then add fresh cream mix well. Check your taste of gravy, if you want then add some sugar in gravy.
• Then add ghee and leaf, mix it off the flame.
• Now capsicum put in oil for frying.
• After frying take it out.
• Pour curry in curry bowl. Then cut the shimla mirch 4 piece length wise.
• Then put on gravy.
• Garnish with cream and C leaf.
• Serve hot. With roti, chappati, rice etc….

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Must try at your home, and how is it tell me in comment box.

Thank you so much…