Recipe Description

Ingredient                                Quantity
For Marination:
Chicken Leg Boneless             500 gm.
Salt                                           to taste
Yogurt                                       ¼ cup
Red chilli powder                     1 tsp
Garam masala powder             ½ tsp
Turmeric powder                      pinch
For Gravy:
Oil                                            2 tbsp
Butter                                      1 tbsp
Onion slice                              1 no. + 2 no.
Green Bell pepper julienne     1 no.
Ginger garlic paste                  1 tbsp
Tomato chopped                     3 no.
Coriander powder                   2 tbsp
Garam masla powder              ½ tsp
Red chilli powder                    1 tsp
Green chili slit                         2-3 no.
Ginger julienne                        ½ inch
Cashew nut and char magaz paste ½ cup
Kasoori methi                         1 tbsp
Fresh cream                           ¼ cup
Coriander chopped                 2 tbsp + ½ tbsp
Mint leaves                              for garnish
For Garam Masala:
Cinnamon stick                       1 inch
Green cardamom                    4-5 no.
Cloves                                     4-5 no.
Black peppercorn                    1 tsp
Cumin seeds                           1 tsp
For Omelette:
Egg                                         3 no.
Red chilli powder                    1 tsp
Turmeric powder                     ¼ tsp
Salt                                          to taste
Oil                                           1 tsp
Butter                                      1 tsp

Method:
For marination:
1. Cut the chicken into strip and place it on bowl.
2. Add salt, Yogurt, red chili powder, garam masala powder and turmeric powder and mix well and keep it aside.
For Gravy:
1. Heat oil and butter in a pan, add slice onion and green capsicum, mix well and sauté for 1 min.
2. Remove in plate and keep it aside.
3. Add remaining slice onion in same pan and sauté for 2 min.
4. Add ginger garlic paste, mix well and sauté for 4-5 min.
5. Add chopped tomatoes, mix well and sauté for 1min.
6. Add salt, mix well and sauté for 3-4 min. on high flame.
7. Add coriander powder, garam masla powder, red chilli powder, green chili slit and ginger julienne, mix well and sauté for 2 min.
8. Meanwhile take another pan, add cinnamon stick, green cardamom, cloves, black pepper corn and cumin seeds and dry roast for 1 min. and grind to a fine powder. Keep it aside.
9. Add cashew nut and char magaz paste in a pan and mix well.
10. Add little water, mix well and sauté for 1 min.
11. Add marinate chicken, mix well and sauté for 2 min.
12. Add little water, mix well and sauté for 6-8 min.
13. Add kasoori methi and fresh cream, mix well and sauté for 1 min.
14. Add chopped coriander and 1 tsp of grinded garam masala powder and mix well.
15. Add sautéed onion and green capsicum keep some for garnish and mix well. Keep it aside.
16. Break the eggs in a bowl; add salt, red chilli powder and turmeric powder and beat well.
17. Heat oil in another non stick pan and pour the egg and spread evenly.
18. Add butter on it and cook the eggs from both the side.
19. Remove in serving plate, pour the prepared chicken at one end and fold it.
20. Add chopped coriander on top, garnish with mint leaves and sautéed onion green capsicum on top and serve hot.