Kadai Chicken With Capsicum Recipe2021-03-09
- Yield: 18
- Servings: 3
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 35m
Today I am cooking Kadai Chicken With Capsicum Recipe The Pakistani version of chicken karahi doesn’t have onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi (similar to a wok).
It can take between 30 and 50 minutes to organize and cook the dish and may be stored for later consumption. They are often served with naan, roti, or rice.
Kadai Chicken With Capsicum Recipe
700G Chicken pieces with bone
3 Tomatoes make a paste
1 tsp red chili powder
1 tsp coriander powder
4 fresh green chilis
2 bell pepper ( green & yellow ) cut into cubes
1 tbsp ginger garlic paste
1/2 tsp ground black pepper powder
1/3 lemon juice
1/4 cup cooking oil
salt to taste
In a large bowl add chili powder, coriander powder, black pepper powder, tomato paste, lemon juice, ginger-garlic paste, and salt. Mix very well. Marination time is 30 min.
In a wok or pot add oil. once oil medium hot add all marinated chicken, mix well. cover up cooking time is 15 to 20 min.
In another pan add 1 tbsp oil. once oil hot add all capsicum. Toss a few min. take it out on a plate.
After 15 to 20 min my chicken is soft. Just saute high flame for 3 to 4 min. Until oil is separated. Now add capsicum and simmer 6 min.
Ready to it with naan, bread, rice.