Capsicum Chicken Recipe

Posted by EsyRecipes Friday, February 5, 2010
Discription:Chicken dish with an Indo-Chinese touch! Do use capsicum in this recipe, if you ever try it, as it plays a delightful role, enhancing the over all flavor. Try it and Enjoy!!
  • 1/2 kg chicken, washed and cut into medium sized pieces
  • 1 large onion, finely chopped
  • 2 tomatoes, quartered
  • 2 capsicums, cut into big pieces
  • 1 1/2 tbsps tomato sauce
  • garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)
  • fresh coriander leaves for garnish
  • salt to taste
  • 1 1/2 tbsps oil
For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs)
  • 1 tbsp curd/yogurt
  • 1/2 tsp cumin pwd
  • 1 1/2 tsps coriander pwd
  • 1/2 tsp red chilli pwd
  • 1/2 tsp pepper pwd
  • pinch of turmeric pwd
  • 1 1/4 tsps ginger garlic paste
  • 1 tsp soya sauce
  • 1 tsp vinegar or lemon juice
  • salt to taste
How to make:
  • Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. 
  • Place in refrigerator.
  • 2 Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. 
  • Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.
  • 3 In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
  • 4 Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. 
  • Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.
  • 5 Finally add the garam masala pwd and tomato sauce. 
  • Add the sauteed onion, capsicum and tomatoes. 
  • Combine and cook on high for 3-4 mts. 
  • Turn off heat and garnish with fresh coriander leaves. 
  • This is a semi-dry dish with less gravy.
  • 6 Serve hot with white steamed rice, rotis or naan.


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