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Best Cooking Tips
- Use fresh peppers to get the best flavor and crunch.
- Cook the chicken just until it’s no longer pink to keep it juicy.
- Sear the chicken first to lock in moisture before adding the peppers.
Ingredients 0/15
Ingredient Image
What Makes This Recipe Special
This dish brings together the sweetness of bell peppers and the mild heat of chili peppers, creating a perfect balance of flavors. It’s colorful, healthy, and quick to prepare, making it ideal for busy weeknights or casual dinners.
Step 1
Heat some water in a pan, then add ginger garlic paste and a pinch of turmeric. Bring it to a boil.
Step 2
Once boiling, add the chicken and let it cook for about 5-7 minutes.
Step 3
Toss in the tomatoes and cook for another 2-3 minutes. Then add the onions, cover the pan, and let everything cook together for 3-4 minutes.
Step 4
Drizzle in some oil, sprinkle salt, and cook for another 6-7 minutes.
Step 5
Stir in the yogurt, black pepper, and cumin powder, then cover and let it simmer for 5-7 more minutes.
Step 6
Finally, add the sliced onions, capsicum, green chilies, grated ginger, and garam masala. Mix everything well and cook for a couple more minutes before serving.
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Serving Variations
Serve this dish over steamed rice or quinoa for a complete meal. A simple side salad or garlic bread can also complement the flavors nicely and add variety to your plate.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying out the chicken and peppers.
Frequently Asked Questions
Can I use chicken breast instead of whole chicken pieces?
Yes, chicken breast works fine; just adjust cooking time as it cooks faster.
How spicy is this dish with 4-5 green chilies?
It has a moderate heat level; reduce chilies if you prefer it milder.
Can I substitute yogurt with something else?
You can use sour cream or coconut milk for a similar creamy texture.
Should I peel the tomatoes before adding them?
Peeling is optional; the skin softens during cooking and is edible.
Is it necessary to use both capsicum and green chilies?
Capsicum adds sweetness and crunch, while green chilies add heat; both enhance flavor.
Can I prepare this recipe in advance?
Yes, it tastes great reheated and can be stored in the fridge for up to 2 days.
What oil is best to use for this recipe?
Use a neutral oil like vegetable or canola oil for best results.
How can I make this dish less oily?
Reduce the oil quantity to 1/4 cup or use a non-stick pan to minimize oil use.
