Capsicum Chicken Recipe
Ingredients
| Chicken | 1 1 1/2 Kilogram | |
| 2 large finely minced capsicums, tomatoes | ||
| Onions | ||
| 2 tsp. chill | ||
| Turmeric | 1/2 Teaspoon (Powders:) | |
| Bay leaves | 3 (Baghar:) | |
| Cloves | 6 (Baghar:) | |
| Cardamoms | 6 (Baghar:) | |
| 1 tsp. each ground garlic and ginger | ||
| Salt | To Taste (Baghar:) | |
| Ghee | 4 Tablespoon (Baghar:) | |
| 2 tbs. chopped coriander leaves | ||
| Coriander | 1 1/2 Teaspoon (Baghar:) | |
| Cumin | 3/4 Teaspoon (Baghar:) | |
| 10 pepper corns | ||
| Cinnamon stick | 1 inch (Baghar:) | |
Directions
Heat ghee.
Fry baghar, till it splutters.
Then add onion and fry till light brown.
Add chicken and fry for 5 mins.
Add in ground garlic and ginger and continue to fry till chicken is browned.
Add the powders and fry 2-3 mins., adding some water if masala tends to stick to pan.
Put in the tomatoes and capsicums.
Fry again for 5 mins.
Add 1 cup hot water and cook till chicken is tender.
Again fry well till masala is dry and adheres to the chicken.
Add 1 tsp water to bottom of pan as you fry, to prevent masala from burning.
Sprinkle coriander and garam masala on top after removing from fire.
Serve with parathas or naan.
Fry baghar, till it splutters.
Then add onion and fry till light brown.
Add chicken and fry for 5 mins.
Add in ground garlic and ginger and continue to fry till chicken is browned.
Add the powders and fry 2-3 mins., adding some water if masala tends to stick to pan.
Put in the tomatoes and capsicums.
Fry again for 5 mins.
Add 1 cup hot water and cook till chicken is tender.
Again fry well till masala is dry and adheres to the chicken.
Add 1 tsp water to bottom of pan as you fry, to prevent masala from burning.
Sprinkle coriander and garam masala on top after removing from fire.
Serve with parathas or naan.
Chef
