For some reason its been quite some time ago that I made chicken. I guess I just got bored with it. For some reason you can get bored with boneless, skinless chicken breast soooo easily. There is really not enough flavor in it. Its great if you are feeding little kids but I guess for adults drumsticks or bone-in chicken thighs would be great.
Anyway, my opinion aside, I made this chicken with capsicum or bell pepper gravy which turned out to be super delicious. This is a very yummy curry which goes very well with any kind of Indian roti or even with any kind of rice.
Murgh Mirch Masala (Chicken breast with bell pepper in a spicy tomato gravy)
Ingredients:
Marinate the chicken with salt, chilly powder, turmeric and coriander powder for atleast 30 minutes.
Grind the onion along with ginger and cumin into a fine paste.
Heat oil in a pan and add the ground onion paste and fry till it turns light brown. Add the chicken and fry for 10 minutes until it starts getting brown. Add bay leaf and cloves and tomato sauce and stir to combine. Add 1/2 cup water and cover and cook for 10 minutes. Add milk and capsicum and simmer further for 5-7 minutes till oil separates. Garnish with cilantro and serve
Anyway, my opinion aside, I made this chicken with capsicum or bell pepper gravy which turned out to be super delicious. This is a very yummy curry which goes very well with any kind of Indian roti or even with any kind of rice.
Murgh Mirch Masala (Chicken breast with bell pepper in a spicy tomato gravy)
 |
| Chicken Capsicum Gravy |
- 2 chicken breasts cut into bite sized pieces
- 1/2 teaspoon each of salt, chilly powder, coriander powder, cumin, turmeric
- 2 inches ginger peeled
- 1 medium red onion
- 1 green chilly
- 1 bell pepper (whatever color you have at hand...yellow or red would be great)
- 2 tablespoons oil
- 1/4 cup milk
- 1 8oz can tomato sauce
- 1 bay leaf, 2 cloves
Marinate the chicken with salt, chilly powder, turmeric and coriander powder for atleast 30 minutes.
Grind the onion along with ginger and cumin into a fine paste.
Heat oil in a pan and add the ground onion paste and fry till it turns light brown. Add the chicken and fry for 10 minutes until it starts getting brown. Add bay leaf and cloves and tomato sauce and stir to combine. Add 1/2 cup water and cover and cook for 10 minutes. Add milk and capsicum and simmer further for 5-7 minutes till oil separates. Garnish with cilantro and serve
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