Capsicum Pepper Chicken – Indian Style

Step 1: Marinate Chicken

Take 150 gms of boneless chicken, cut into pieces. Marinate with a little salt for 15-20 minutes.

Step 2: Sauté Aromatics

Heat 1 tablespoon of oil in a kadai. Add 1 teaspoon of jeera (cumin seeds) and let them splutter. Then, add 6-7 finely chopped garlic pieces (with skin) and fry slightly.

Step 3: Add Vegetables

Add 1 cup of square-chopped onion pieces and fry them lightly until they are slightly crunchy, not fully browned. Next, add 5-6 sliced green chillies and fry briefly. Then, add 1 square-chopped capsicum and sauté for a short time.

Step 4: Incorporate Ginger Garlic Paste and Tomato

Add 2 teaspoons of ginger garlic paste to the pan and fry until its raw smell disappears. After that, add 1 small chopped tomato and continue to fry lightly.

Step 5: Add Spices and Chicken

Once the tomato is slightly cooked, add 1 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of jeera powder. Mix all the spices well with the vegetables. Then, add the marinated chicken pieces and mix thoroughly to coat the chicken with the spices and vegetables.

Step 6: Season and Add Pepper

Add salt to taste, being mindful that the chicken was already marinated with salt. Mix well. Now, add a portion of the crushed black pepper powder (about 1.5-2 teaspoons), reserving some for later. Mix everything together.

Step 7: Add Tamarind Juice and Cook

Pour in the tamarind juice (from a small piece of tamarind soaked in 1/4 cup water and mashed). Mix well. Cover the kadai with a lid and let it cook for 5 minutes on medium heat. Do not add any extra water, as the chicken will release its own juices and the tamarind water is sufficient for steaming.

Step 8: Dry and Finish

After 5 minutes, remove the lid. The chicken should be cooked and will have released some water. Increase the flame to high and dry out the excess water, stirring continuously until the dish is relatively dry. Finally, add the remaining crushed black pepper powder and fry for another 1 minute to infuse the flavor. The Capsicum Pepper Chicken is now ready to be served.

• Do not over-fry the onions and capsicum; keep them slightly crunchy for better texture.

• Avoid adding extra water during cooking, as the chicken and tamarind juice will release enough liquid for steaming.

• Adjust green chillies and black pepper according to your spice preference.

• You can use chicken with bones if preferred, adjusting cooking time accordingly.

• For a different flavor profile, try adding a dash of soy sauce or vinegar at the end.