Murg Lal Mirach - Red Pepper Chicken

Ingredients:
4 Chicken thighs
Marinade: Salt, Meat tenderizer, 1 tbsp Chicken Tandoori Masala, 1 tsp Garlic paste, 1 tsp Ginger paste, and 1/2 tsp Turmeric

Masala:
1 Medium onion, square cut
1 Red pepper, deseeded and square cut
2 stalks green onion, chopped
1 garlic, chopped
1/2 tsp ginger, chopped
1/2 tsp each of cumin, coriander, red chilli powder, turmeric
1 tsp tava fry masala

Marinate the chicken for atleast 1 hr.  Preheat the oven to 350F.  Put an aluminun foil on an oven proof tray.  Lightly oil the foil  Bake the chicken for 30 to 40 minutes or until cooked.  The chicken meat should be white when pricked on the inside.  Remember to flip the chicken halfway through the cooking so both sides cook evenly.  Spray nonfat cooking oil if the chicken seems dry when flipped.  When cooked remove from the oven, and set aside.

Blanch the red pepper and the onions in a microwave.  Immerse the square cut red peppers and the onions in water in two separate microwave safe bowls.  Cook the red peppers and onions in the bowl separately for a few minutes.  They should soft but not overcooked since we still have to cook them in a pan.  Drain the water from both the onions and the peppers.

Heat oil in a pan. Keep the flame on medium high to high.  All the ingredients are going to follow one after the other almost like stir frying.  Add the onions and sautee. Add the garlic and ginger and sautee well.  Add the red peppers and keep sauteeing.  Add the green onions and sautee.  Add the spices - cumin, coriander, red chilli powder, turmeric, and tava fry masala.   Now add the cooked chicken along with any juices that settle on the oven tray.  Mix well and cook for about 3 to 5 minutes so that the spices cook. 

Serve with rice or naan.