Ingredients
- Water 1 Cup
- Ginger Garlic Paste 1 tbsp
- Turmeric Powder 1 tsp
- 3 large tomatoes
- Onions 2 tbsp
- Oil ½ Cup
- Salt 1 tbsp
- Yogurt 250g
- Cumin Powder 1 tsp
- Onions ½ Cup
- Capsicum ½ Cup
- Green Chilies 4-5
- Ginger 1 tbsp
Ingredient Image
What Makes This Recipe Unique
This dish combines the bold flavors of two types of peppers with tender chicken, creating a perfect balance of heat and savoriness. It’s quick to prepare and brings a vibrant color to your plate, making it as appealing to the eyes as it is to the taste buds.
Best Cooking Tips
- Use fresh bell peppers for a sweeter taste and better texture.
- Cook the chicken just until done to keep it juicy and tender.
- Sauté the peppers on high heat for a slight char and enhanced flavor.
- Cook the chicken just until done to keep it juicy and tender.
- Sauté the peppers on high heat for a slight char and enhanced flavor.
Step 1
Warm some water in a pan, then stir in ginger-garlic paste and a pinch of turmeric. Once it comes to a boil, add the chicken and let it cook for about 5-7 minutes.
Step 2
Toss in the tomatoes and cook for another 2-3 minutes until they soften. Then add the onions, cover the pan, and let everything cook together for 3-4 minutes.
Step 3
Drizzle in some oil and sprinkle salt to taste, then cook for about 6-7 minutes to let the flavors develop.
Step 4
Stir in the yogurt, black pepper, and cumin powder, mixing everything well. Cover the pan again and let it simmer for 5-7 minutes.
Step 5
Finally, add the sliced onions, capsicum, green chilies, grated ginger, and a pinch of garam masala. Give it a good mix and cook for a couple more minutes before serving.
Perfect Pairings
Serve this spicy and colorful chicken over steamed rice or alongside warm flatbreads. A fresh green salad or a cooling yogurt dip also pairs well to balance the heat.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to keep the chicken moist and the peppers crisp.
