This is the non vegetarian version of my capsicum curry that was quite a hit with everyone who tried it. Adding chicken to the recipe has made it even better (obviously)! It is very much like the North Indian curries you would enjoy in your favourite Indian restaurant. The curry pairs well with white rice and naan , or simply roll the chicken into rotis with onion slices and lemon juice!
To make this curry, rub ginger and garlic pastes and lemon juice into chicken pieces and let it rest. Chicken absorbs flavors better this way and lemon juice makes the chicken tender. While the chicken is resting, roast peanuts and sesame seeds, and paste onions and tomatoes. Toss the chicken in oil till the outside is white. Saute onion paste along with chili powder and more garlic. For a rich and thick gravy, add in powdered ground nuts and sesame seeds. Tomato paste goes in for sourness followed by the fried chicken, kasuri methi _and capsicum. You cannot skip the _kasuri methi which is what I think gives North Indian curries that distinct flavor. Once the chicken is done, sprinkle over some garam masala and coriander leaves.
You can also top with some cream or mix in a couple of tablespoons of cashew nut paste if you are in the mood for some extra indulgence.
This is the non vegetarian version of my capsicum curry that was quite a hit with everyone who tried it. Adding chicken to the recipe has made it even better (obviously)! It is very much like the North Indian curries you would enjoy in your favourite Indian restaurant. The curry pairs well with whit
Course: side dish
Cooking Time: 45 mins
700 grams Chicken (bite sized boneless pieces),
1 teaspoon Ginger paste ,
2 teaspoons Garlic paste ,
1 tablespoon Lemon juice ,
to taste Salt ,
1/2 cup Sunflower oil ,
1/2 cup Groundnuts ,
2 tablespoons White sesame seeds ,
6 Onions (medium size),
3 Tomatoes (medium size),
1 teaspoon Mustard seeds ,
1 teaspoon Cumin seeds ,
3 tablespoons Red chili powder ,
1 1/2 teaspoons Kasuri Methi ,
2 cups Green capsicum (Bite sized pieces),
1 cup Water ,
2 pinches Garam Masala ,
1/4 cup Chopped coriander leaves ,
Marinate chicken with lemon juice and a teaspoon each of ginger and garlic paste. Sprinkle over some salt and mix well. Let is rest for atleast 15 minutes.
Meanwhile, grind the onions to a smooth paste. You should have about 2 cups of onion paste. Paste the tomatoes so you have about half a cup of tomato paste.
Toss the groundnuts in a hot pan over low flame for 2-3 minutes till it doesn’t taste raw. Keep aside. Dry roast the sesame seeds in the pan for a couple of minutes, till they start to brown lightly. Grind the groundnuts and sesame seeds to a fine powder.
Heat a tablespoon of oil in a large pan or pot. Toss about the chicken pieces till about half cooked. You might need to do this in batches if the pan is not large enough. Keep the chicken aside along with all the chicken juices.
Pour remaining oil into the pan. Splutter mustard seeds. Then, fry the cumin seeds till fragrant, but should not burn. Pour in onion paste and saute over medium heat till the liquid evaporates. Add chili powder and remaining garlic paste and continue sauteing over low heat till the mixture leaves the sides of the pan.
Mix in tomato paste and the ground sesame seeds and groundnuts. Saute till the mixture is thick and oil appears on the surface.
Add chicken, kasuri methi and water and mix together. Season, cover and cook for 5-8 minutes and then add capsicum. Continue cooking till gravy is thick.