Capsicum Chicken Roast


1/2 kg chicken, cut into small pieces
1 1/2 tsp + 1 tbsp kashmiri chilli powder
1/4 tsp + 1/4 tsp turmeric powder
1/2 tsp + 1/2 tsp pepper powder
1 tsp ginger-garlic paste
1 tsp lemon juice
1/2 tsp coriander powder
1 tbsp chicken masala powder
3 onions, sliced
1 tbsp ginger-garlic-green chillies, crushed
1 sprig curry leaves
1 tomato, finely chopped
1 capsicum, sliced (I used mix of green, red and yellow capsicum)
salt to taste
2 tbsp coriander leaves, chopped
4 cloves
1 cardamom
small piece cinnamon
oil, as required


  1. Clean the chicken pieces and marinate it with 1 1/2 tsp kashmiri chilli powder, 1/4 tsp turmeric powder, 1/2 tsp pepper powder, ginger-garlic paste, lemon juice and salt and keep it aside for 15 minutes.
  2. Heat oil in a pan and shallow fry the marinated chicken and keep it aside.
  3. Saute the capsicum slices in 1 tbsp of oil and keep it aside.
  4. Heat 2 tbsp oil in a pan and splutter cinnamon, cloves and cardamom.
  5. Add sliced onion, crushed ginger-garlic-green chillies, curry leaves and little salt and saute till it turns golden in colour.
  6. Add 1/4 tsp turmeric powder, 1 tbsp kashmiri chilli powder, coriander powder and chicken masala powder and saute well. Adjust the spice powders.
  7. Add the shallow fried chicken and chopped tomato and mix well.
  8. Adjust the salt and cook covered till done. Add hot water if required.
  9. Add sauteed capsicum and 1/2 tsp pepper powder and mix well for 2 minutes.
  10. Switch off the flame and garnish with chopped coriander leaves. Serve hot..


Leave a Reply

Your email address will not be published. Required fields are marked *