Chicken Kapsa

Recipe by
Total Time:
2 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 800 g - basmati rice
  • 1 - whole chicken
  • 1/4 kg - tomatoes
  • 2 - medium sized onions
  • 2 tsp - coriander seeds
  • 20 - black pepper seeds (approx.)
  • 3 - cardamoms
  • 3 - cloves
  • 2 inch - cinnamon stick
  • 1 tbsp - ginger, garlic paste
  • 1 tbsp - vinegar
  • 1 tsp - turmeric powder
  • 3 - fresh green chillies
  • 1/2 cup - fresh coriander and mint
  • 6 tbsp - vegetable oil
  • 1 tbsp - ghee or butter
  • salt to taste

How to Make Chicken Kapsa

  • Cut the chicken into 6 pieces and wash it well.
  • Marinate the chicken for 1 hour in the ingredients.
  • Heat vegetable oil and put coriander seeds, cardamom, cloves and cinnamon.
  • Fry it in low heat till fragrance is noticeable (approx. 2 mins).
  • Take out the ingredients from the oil and keep it aside.
  • To the remaining oil, add finely chopped onions, butter / ghee and fry lightly.
  • Add finely chopped tomatoes and keep frying till they become soft.
  • Now, add the ingredients which were kept aside.
  • Add the marinated chicken and fry for 5 mins.
  • Then add 4 glasses of water.
  • Cover the utensil and let it boil for 15-20mins.
  • Remove the chicken pieces from the curry and bake them in oven till they are light red.
  • Add the washed rice to the remaining curry.
  • Make sure that sufficient amount of water is present for the rice.
  • Cook it as normal steamed rice.
  • Serve kapsa in a big tray and add chicken pieces on the top of rice.

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