Chicken sautéed with Red capsicum
Chicken cooked in South Indian chettinad style but slightly varies in taste as the red capsicum enhances its flavor.
Chicken sautéed with Red capsicum
Chicken cooked in South Indian chettinad style but slightly varies in taste as the red capsicum enhances its flavor.
Cooking Instructions
- 1
In a kadai, add oil and add the ingredients to temper, along with crushed garlic.
- 2
Now add the sliced onions. Let the onions change in colour, and add tomatoes. Cover with a lid so that the tomatoes get softer.
- 3
Open the lids, mash the tomatoes and add marinated Chicken pieces. Sauté well in oil for few minutes and again cover the lids so that the chicken get cooked in the oil.
- 4
Let the chicken get the white fleshy look (The raw look of chicken has to be changed to white fleshy look).
- 5
Now add the chilli powder, turmeric powder, dhania/ sambhar powder and fennel seeds powder. The quantity of chilli powder can also be adjusted to taste.
- 6
Add the Red capsicum (half) at this stage.
- 7
Add ginger garlic paste and salt and sauté in oil till the raw smell of the powders are gone and the oil oozes out in the kadai.
- 8
Add half glass of water(till the chicken is immersed). To much water is not required as the chicken gets cooked in the oil. The water is added to make the chicken softer from inside.
- 9
Cover with lid and allow it to get cooked for 7 to 8 mins.
- 10
Open the lids and add the remaining Red capsicum. This makes the capsicum to retain its crunchiness.
- 11
Saute well till all the water evaporates and all the ingredients come together to form our recipe.
- 12
Garnish with coriander leaves (optional)
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