Capsicum Chicken

Ingredient :

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

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

Preparation :

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.