01
Step 1
Start by heating some water in a pan, then stir in ginger-garlic paste and a pinch of turmeric. Once it comes to a boil, add the chicken and let it cook for about 5-7 minutes.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Toss in the tomatoes and cook for another 2-3 minutes until they soften. Then add the onions, cover the pan, and let everything cook together for 3-4 minutes.
03
Step 3
Drizzle in some oil and sprinkle salt to taste, then cook for about 6-7 minutes to let the flavors develop.
04
Step 4
Stir in the yogurt, black pepper, and cumin powder, mixing everything well. Cover the pan again and let it simmer for 5-7 minutes.
05
Step 5
Finally, add the sliced onions, capsicum, green chilies, grated ginger, and a pinch of garam masala. Give it a good mix and cook for a couple more minutes before serving.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh bell peppers for a sweeter taste and better texture.
- Cook the chicken just until done to keep it juicy and tender.
- Sauté the peppers on high heat for a slight char and enhanced flavor.
Why you’ll love it
This dish combines the bold flavors of two types of peppers with tender chicken, creating a perfect balance of heat and savoriness. It’s quick to prepare and brings a vibrant color to your plate, making it as appealing to the eyes as it is to the taste buds.
Serving ideas
Serve this spicy and colorful chicken over steamed rice or alongside warm flatbreads. A fresh green salad or a cooling yogurt dip also pairs well to balance the heat.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to keep the chicken moist and the peppers crisp.
