Chicken Bharta

INGREDIENTS:

Chicken Strips: 1 kg
Cinnamon: One stick, 1/2 inch long, broken into small fragments
Onions: Two, sliced
Tomato: One large, diced
Green Pepper (Capsicum): 1 1/2, sliced length-wise
Garlic Paste: Two tablespoons
Ginger Paste: Three tablespoons
Dhania Powder: Three tablespoons
Jeera Powder: 1 1/2 tablespoons
Any Chicken Curry Masala: 1/2 tablespoon
Red Chili Powder: 1 teaspoon
Cream: One cup
Salt and sugar to taste
Oil


PROCEDURE:

In a deep pan, heat a tablespoon of oil and add the stick of cinnamon, followed by the sliced onions. Add the diced tomato immediately as well. Allow the onions to fry, all the while mashing the tomato into a puree. When the onions are translucent, add the ginger paste and garlic paste and fry for 2-3 minutes. Then, add the jeera powder, half of the dhania powder, the red chili powder and the chicken curry masala. Mix thoroughly, adding some more oil if the mixture sticks to the side. Add the chicken strips and coat the latter with the frying spices and onions. When the chicken pieces start changing color to white and are no longer pink, add the green pepper slices, the remaining dhania powder and salt and sugar. Allow it to fry for 3-4 more minutes. Add the cream and lower the heat. Allow the chicken to simmer till the gravy reaches desired consistency. Garnish with lemon slices and a dollop of fresh cream. Serve hot with naan roti.