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1 tsp - chilli sauce
1 tsp - Ajinomoto
2 tsp - ginger-garlic
2 tsp -
2 tsp -
1-2 tsp - black pepper (powder)
1 bunch - coriander
2-3 sticks -
Salt to taste
Oil - for deep fry
1/2 tsp -
How to Make Chicken Capsicum
Marinate chicken pieces in 1 tsp of corn flour, maida, chilli sauce, salt, black pepper, egg, 1/2 tsp ajinomoto, and 1 tsp of ginger-garlic paste for one hour.
After one hour, deep fry and keep aside.
Now take a pan and put 1/2 tsp of oil and add chopped capsicum. Fry for a while.
Then add 1 tsp of ginger-garlic paste and 1/2 tsp of turmeric.
Fry till the capsicum is soft.
Meanwhile, take a bowl and mix curd with 1 tsp of corn flour, 1 tsp of ajinomoto, green chilli paste, and 1/2 tsp of salt.
Add this mixture to the capsicum and fry again for 2 to 3 minutes.
Add fried chicken pieces, curry leaves, and a few coriander leaves.
Cook well till the gravy is thick.
Garnish with coriander leaves.
Serve hot with chapatis or rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.