Capsicum Chicken


Ingredients:

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

 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 ma

rinated 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.