Name: Capsicum Chicken recipe by Sudip Srivastava at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 kg - chicken washed and cut into medium sized pieces; 1 - large onion finely chopped; 2 - tomatoes quartered; 2 - capsicums (Yellow & Red); 1 1/2 tbsps - tomato sauce; 1 1/2 tbsps oil; garam masala powder; fresh coriander leaves for garnish; salt; For marination : 1 tbsp curd/yogurt; 1 1/4 tsps ginger garlic paste; 11/2 tsps coriander powder; 1 tsp each - soya sauce and vinegar or lemon juice; 1/2 tsp each - cumin pepper&red chilli powder; a pinch of turmeric powder; salt to taste

Ingredients Serving: 4

1/2 kg - chicken washed and cut into medium sized pieces
1 - large onion finely chopped
2 - tomatoes quartered
2 - capsicums (Yellow & Red)
1 1/2 tbsps - tomato sauce
1 1/2 tbsps oil
garam masala powder
fresh coriander leaves for garnish
salt
For marination : 1 tbsp curd/yogurt
1 1/4 tsps ginger garlic paste
11/2 tsps coriander powder
1 tsp each - soya sauce and vinegar or lemon juice
1/2 tsp each - cumin pepper&red chilli powder
a pinch of turmeric powder
salt to taste

Instructions

For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs)
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.
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
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.
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.
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
Serve hot with white steamed rice, rotis or naan.

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