Chicken Tikka Masala With Capsicum | Chicken Capsicum Masala | Chicken With Capsicum Recipe | Chicken Capsicum Gravy | Chicken Tikka Gravy Recipe | Chicken Recipe | Chicken Tikka With Capsicum


Ingredients for Chicken Tikka Masala with Capsicum:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken Breast - 450 gms (cut into tikka pieces)

For Marination:
Salt- 3/4 tsp
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 1 tsp
Garam Masala Powder- 1/2 tsp
Whisked curd/yogurt- 3-4 tbsp

Tempering:
Shah Jeera- 1/2 tsp
Green chillies sliced-3-4 numbers
Curry leaves- 15

Spice Powders:
Turmeric- pinch
Red Chilli Powder- 1/2 tsp
Coriander powder- 3/4 tsp
Garam Masala Powder- 1/2 tsp
Roasted & crushed Kasuri Methi- 3/4 tsp

Other Ingredients:
Onions chopped- 2 medium (150 gms)
Green capsicum petals - 2 medium (around 140 gms)
Tomatoes, chopped - 2 medium red tomatoes (150 gms)
Cashew paste- 12 cashews
Kasuri Methi, dry roasted and powdered- 3/4 tsp powder
Coriander leaves chopped- 2-3 tbsp
Oil- 3-4 tbsp
Salt for seasoning-1/4 tsp

Preparation:

Cut the chicken fillets into 1-2 inch flattish tikka pieces.
Marinate with the items specified above and set aside for 30 mins.
Cut the green pepper/capsicum into petals and set aside.
Also chop the onions, tomatoes & coriander leaves and slice the green chillies.
Prepare the cashew paste. To make that, add the cashews into a blender jar/grinder and grind it into a powder. Now add 3-4 tbsp water and blend it into a smooth paste.
Also dry roast Kasuri Methi in a pan on low heat for around 30 secs and cool it. Once cooled, crush it lightly into a rough powder.

Process:

Heat a pan and add 2 tbsp oil. Add the marinated chicken pieces side by side to not crowd the pan. You can do in 2 batches. Will take around 5-6 mins, 2-3 mins on each side .
Remove the fried chicken pieces into a plate and add the ones for the 2nd batch . Repeat the same process for this batch and then add back the fried chicken pieces from the 1st batch.
Mix and then add the capsicum petals. Mix and fry on medium heat for 2 mins.
Remove and set aside.
Heat oil and add the Shah jeera. Then add the sliced green chillies and curry leaves, give a stir and then add the chopped onions.
Mix and fry on medium heat for 7-8 mins till light brown and then add the ginger garlic paste. Mix and fry on low heat for 2 mins.
Now add the cashew paste, the spice powders other than garam masala powder & kasuri methi.
Add a splash of water and mix and cook on low heat for 2-3 mins till oil separates.
Add the chopped tomatoes and a pinch of salt and mix and cook on low heat for 3-4 mins.
Now add the fried chicken and capsicum pieces and mix and fry on medium heat for 2 mins.
Add around 1 cup (200-225 ml) water and cover & cook on low heat for around 12 mins
Now add garam masala powder & kasuri methi. Also add around 100 ml water.
Mix and simmer for 2-3 mins.
Garnish with chopped coriander leaves and serve.







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