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What Makes This Recipe Special
This dish brings together the sweetness of bell peppers and the mild heat of chili peppers, creating a perfect balance of flavors. It’s colorful, healthy, and quick to prepare, making it ideal for busy weeknights or casual dinners.
Best Cooking Tips
- Use fresh peppers to get the best flavor and crunch.
- Cook the chicken just until it’s no longer pink to keep it juicy.
- Sear the chicken first to lock in moisture before adding the peppers.
- Cook the chicken just until it’s no longer pink to keep it juicy.
- Sear the chicken first to lock in moisture before adding the peppers.
Step 1
Heat some water in a pan, then add ginger garlic paste and a pinch of turmeric. Bring it to a boil.
Step 2
Once boiling, add the chicken and let it cook for about 5-7 minutes.
Step 3
Toss in the tomatoes and cook for another 2-3 minutes. Then add the onions, cover the pan, and let everything cook together for 3-4 minutes.
Step 4
Drizzle in some oil, sprinkle salt, and cook for another 6-7 minutes.
Step 5
Stir in the yogurt, black pepper, and cumin powder, then cover and let it simmer for 5-7 more minutes.
Step 6
Finally, add the sliced onions, capsicum, green chilies, grated ginger, and garam masala. Mix everything well and cook for a couple more minutes before serving.
Serving Variations
Serve this dish over steamed rice or quinoa for a complete meal. A simple side salad or garlic bread can also complement the flavors nicely and add variety to your plate.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying out the chicken and peppers.
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