* Delicious side dish to any meal
* An Indo - Chinese touch
* No onion...No ginger....No garlic
* No water ......No salt
* Quick and easy
* Unique flavour and taste
Capsicum chicken is one of the best unique recipes that every one loves once you taste it. This is one of the quick and easiest chicken stir fry recepi. This is one the unique recepi which have an indo-chinese touch which gives an amazing and extraordinarily taste and flavours.
Capsicum chicken is one of the quick, easy and tasty recepi that gives special taste to your taste buds. This is another friendly version of chilli chicken. But in this recepi I didn't use onion, ginger and garlic. So it's very simple to prepare. You can save your time without chopping onion, garlic and ginger. Another important thing is I didn't use salt and water. The chicken was cooked and stir fried with its own water.
In this recepi you can use capsicum with any colour. Here, I used red and yellow capsicum. I used this colour because I want to attract my recepi. Also it's increase its taste whenever we use colourful capsicum.
Capsicum chicken is very easy recepi with few ingredients. It's not a deep fried chicken. This is a stir fried chicken dish which have little gravy. It's a quick and easy chicken dish recepi that can be prepared with in 30 minutes. It doesn't need oven. It's cooked in a nonstick Kadai or pot in a low to medium flame by using gas burner/cooking range.
Capsicum chicken is one of the stunning accompaniment to Butter Nan, Fried rice, chapati and Kerala parotta. I am one of the great fan of Indo-chinese food. I often tried many Indo-chinese recepies inorder to create magic tastes of restaurant food at home that I shared in my earlier post.
I tried this recipe last Thursday. It's my own recipe which is made with only few ingredients. The most important recepi is we need colourful capsicum. Other recepies include chicken Maggy cube, special masala powder, little sunflower oil, some corriander leaves and mint leaves. For making this delicious recipe, first we should make a special masala powder. This is another important thing needed to remember. It give extremely soft and tasty if we marinated and keep it in refrigerator at least 2 hours.
I served this capsicum chicken with hot BATURA. It's very tasty, aromic and juicy. Once you Tate it you can't stop eating. It's of the unique recepi that gives extraordinarily flavour and aromatic Indo-chinese restaurant smell. So it makes everyone mouthwatering.
Let's follow my simple and easy recipe and makes your dreams comes true with a memorable weekend with delicious capsicum chicken.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Course : side dish
Cuisine : Indo-chinese
Cook time : 30 minutes
Servings : 4 person
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
INGREDIENTS:
Chicken - 1 whole ( 900 grm to 1 kg)
Capsicum red - 1 whole (small)
Capsicum yellow - 1 whole ( small)
Green chillies - 3 finely chopped
Mint leaves - one handful
Coriander leaves - one handful
Sunflower oil - 3/4 cup
Lemon juice - 1 tbsp
Red food colour - optional
FOR SPECIAL MASALA POWDER:
Black pepper corns - 1 tbsp
Cumin seeds - 1 tbsp
Chicken Maggy cube - 2 cubes
Kabsa masala - 1 tbsp
Take a mixer grinder, add all ingredients together, grind well until it turns to a fine powder.
PREPARATIONS:
∆ Take a whole chicken, remove it's skin, clean and wash thoroughly by using salt and lemon juice. Transfer the chicken into a strainer or colander for removing excess amount of water.
∆ Finely chop the capsicum, mint leaves and coriander leaves.
∆ Take a nonstick cooking pot or kadai, transfer the whole chicken into this kadai then add Finely chopped colourful capsicum, Green chillies, then you can add the grinded special masala powder. Mix and marinate well by using your hands.
∆ Add 3/4 cup of sunflower oil and marinate well again with your hands.
∆ You can use red food colour if you like your chicken in a reddish colour.Other wise you can skip this step.
If you use red food colour firstly you should mix 1 tbsp food colour powder into 1 tbsp of water, then apply it to all parts of chicken by using your hands like marination.
∆ Keep the marinated whole chicken in a refrigerator for at least 2 hours.
∆ After resting, take out the chicken from the refrigerator, switch on the burner, and put the Kadai/ pot into the burner, Then start cooking. First five minutes should be cooked in high flame. Then reduce the flame into low. After 15 minutes flip the chicken carefully and cook the other sides for 15 minutes in a low flame. After 30 minutes, you can open and remove the lid, then cook both sides in high flame for 2 minutes each.
∆ Take a serving plate, transfer the cooked whole chicken. Then remove the excess oil from cooked Kadai and transfer remaining capsicum from cooked oil, then apply Ito the chicken sides.
∆ Tasty and delicious Capsicum chicken is ready to serve.
INSTRUCTIONS:
∆ Use whole chicken contains 800 grm to 1 kg range.
∆ It's better to remove chicken skin
∆ You should make a small gashes on all sides with sharp knife. It's helpful to absorb masalas into fleshy Parts of chicken. Also you get soft and flavorful Fleshes after it gets cooked.
∆ Do not use salt, because chicken Maggy cube already contain salt. If you use salt, it will effect it's tastes.
∆ You can marinate well with your hand and make sure that your marintion is perfect and reach all parts especially in the gashes.
∆ Remember Don't be cooked in a high flame. It should burnt the capsicum and then you lost your taste and texture.
∆ while cooking the chicken, you should flip both sides with carefully. Do not broken the chicken pieces. Otherwise it's lost its outlook.
∆ Cook the chicken by following my steps. After chicken gets cooked, you can serve into the serving plate. Also you should seperate cooked oil and remaining oil from the cooked pot. Remaining capsicum should be placed on the top of chicken.
OTHER CHICKEN FRY RECIPES:
ENJOY....
3 Comments
Wow😋😋
ReplyDeleteThanks
ReplyDeleteWwooow....ur recipes are very tastyy
ReplyDelete