Wednesday, August 6, 2008

Capsicum Chicken


1 Kg. Chicken (Cut into medium size pieces).
21 cup capsicum (diced).
2 large onion (Copped)
2 tbsp. Ginger garlic paste.
1 tbsp. Soy sauce.
1 tbsp. tomato sauce.
1 tsp.vinegar.
1 tsp.turmeric powder.
1 tsp.cumin powder.
1 tsp.coriander powder.
1 tsp. red chilli powder.
2 Cinnamon stick.
2 Cardamom.
2 clove.
Mustard oil.
1tbsp. lemon juice.
Capsicum cutted lengthwise for garnishing.


1. Wash and cut chicken into medium sized pieces. In a bowl add chicken, ginger garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, Soy sauce, vinegar, Salt as required and lemon juice. Mix well and marinate it in refrigerator for 6 or more hours.

2. Heat 3 tbsp.mustard oil in a pan. Add Capsicum and Saute for about 5 minute and then set aside.

3. Heat mustard oil in pan. Add cinnamon, clove and cardamom. Now add chopped onion and saute until onion turns golden yellow. Now add marinated chicken. Stir continuously for 10 to 15 minutes. When excess water is removed and oil gets separated from the chicken add capsicum tomato sauce and garam masala. Stir again for 6 to 8 minute. Add 1 cup of water and cover the pan.Reduce the heat and let it cook for 15 to 20 min (until the chicken is fully cooked) with Stirring at regular interval. Now stir at high flame in order to remove the excess water so that the gravy becomes thick.

Garnish with long stripes of Capsicum.Serve hot with Naan, chapati and plain rice.

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