Chicken Tikka Masala With Capsicum | Chicken Capsicum Masala | Chicken With Capsicum Recipe | Chicken Capsicum Gravy | Chicken Tikka Gravy Recipe | Chicken Recipe | Chicken Tikka With Capsicum
Ingredients for Chicken Tikka Masala with Capsicum:
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Boneless Chicken Breast – 450 gms (cut into tikka pieces)
For Marination:
– Salt- 3/4 tsp
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1 tsp
– Coriander Powder- 1 tsp
– Garam Masala Powder- 1/2 tsp
– Whisked curd/yogurt- 3-4 tbsp
Tempering:
– Shah Jeera- 1/2 tsp
– Green chillies sliced-3-4 numbers
– Curry leaves- 15
Spice Powders:
– Turmeric- pinch
– Red Chilli Powder- 1/2 tsp
– Coriander powder- 3/4 tsp
– Garam Masala Powder- 1/2 tsp
– Roasted & crushed Kasuri Methi- 3/4 tsp
Other Ingredients:
– Onions chopped- 2 medium (150 gms)
– Green capsicum petals – 2 medium (around 140 gms)
– Tomatoes, chopped – 2 medium red tomatoes (150 gms)
– Cashew paste- 12 cashews
– Kasuri Methi, dry roasted and powdered- 3/4 tsp powder
– Coriander leaves chopped- 2-3 tbsp
– Oil- 3-4 tbsp
– Salt for seasoning-1/4 tsp
Preparation:
– Cut the chicken fillets into 1-2 inch flattish tikka pieces.
– Marinate with the items specified above and set aside for 30 mins.
– Cut the green pepper/capsicum into petals and set aside.
– Also chop the onions, tomatoes & coriander leaves and slice the green chillies.
– Prepare the cashew paste. To make that, add the cashews into a blender jar/grinder and grind it into a powder. Now add 3-4 tbsp water and blend it into a smooth paste.
– Also dry roast Kasuri Methi in a pan on low heat for around 30 secs and cool it. Once cooled, crush it lightly into a rough powder.
Process:
– Heat a pan and add 2 tbsp oil. Add the marinated chicken pieces side by side to not crowd the pan. You can do in 2 batches. Will take around 5-6 mins, 2-3 mins on each side .
– Remove the fried chicken pieces into a plate and add the ones for the 2nd batch . Repeat the same process for this batch and then add back the fried chicken pieces from the 1st batch.
– Mix and then add the capsicum petals. Mix and fry on medium heat for 2 mins.
– Remove and set aside.
– Heat oil and add the Shah jeera. Then add the sliced green chillies and curry leaves, give a stir and then add the chopped onions.
– Mix and fry on medium heat for 7-8 mins till light brown and then add the ginger garlic paste. Mix and fry on low heat for 2 mins.
– Now add the cashew paste, the spice powders other than garam masala powder & kasuri methi.
– Add a splash of water and mix and cook on low heat for 2-3 mins till oil separates.
– Add the chopped tomatoes and a pinch of salt and mix and cook on low heat for 3-4 mins.
– Now add the fried chicken and capsicum pieces and mix and fry on medium heat for 2 mins.
– Add around 1 cup (200-225 ml) water and cover & cook on low heat for around 12 mins
– Now add garam masala powder & kasuri methi. Also add around 100 ml water.
– Mix and simmer for 2-3 mins.
– Garnish with chopped coriander leaves and serve.
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