3 lb. Chicken breast-boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red-Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t. Red Chili powder
¸ t Turmeric Powder
8 oz Butter solids
¸ bunch Cilantro
a) Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1 pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions.
- Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to
butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally.
- Finely chop remaining 2oz tomatoes.
- Cut ginger into julienne.
- Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies &
finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat
until almost all water has evaporated.
- Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes.
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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.
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