This Jhatpat Chicken is very quick to prepare and tasty too. It goes with chapati for light lunch menu with salad and chutney. 

[one_third] Prep Time: 10 minutes+ marination[/one_third] [one_third]Cook Time:25  minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

For Jhatpat Chicken:

• 1 kg chicken, cut into 16 pieces
• 1/2 cup cooking oil
• 2 tbsp tomato ketchup
• 1 tbsp Wooster sauce
• 1 tbsp garlic, minced
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp mustard powder
• 1 tsp black pepper
• 1 tsp salt

For Sauce:

• 1 onion, cut into rings
• 1 tomato, cut into fingers
• 1 capsicum, cut into rings
• a pinch of orange color
• 2 tbsp tomato paste
• 2 tbsp vinegar
• 2 tbsp tomato ketchup
• 1 tsp sugar

[/tab] [tab]Yield: 5 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

1. Put chicken pieces into a bowl.
2. Add ginger garlic paste, mustard powder, Wooster sauce and tomato ketchup.
3. Season with red chili salt and black pepper.
4. Cover and marinate for 2 hours.
5. After 2 hours, heat oil in a deep skillet or pot.
6. Put marinated chicken in it.
7. Cook for 10 minutes or until no longer pink.
8. Now add all the ingredients for sauce with 1 cup water.
9. Cover with a lid and let it simmer for 10 minutes or until cooked thorough.
10. Now add vegetables and cook for 5 minutes.
11. Take it out in a serving dish.
12. Jhatpat Chicken is ready now.

[/tab] [tab]

• Serve hot with Naan or Paratha.

[/tab] [/tabs]