Tuesday, May 29, 2007

Capsicum Mushroom Chicken - Restaurant Style

I don't know if this is an Indian recipe or Indian Chinese recipe. May be a combination of both. In any case, this is one of my favorite party buster.

Here is how I go about doing it.
Get fresh cut whole chicken and cut into further small pieces. Wash until the blood is pretty much washed and marinate with salt, paprika, ginger powder, garlic powder, freshly ground black pepper, paprika and chicken masala powder. Adjust the amount to get desired taste.
Cut red onions into half rings and saute in a large skillet with desired oil. Once the onion turns brown, add ginger garlic paste, long cut green chili pepper and saute for a while. Then add cut tomato and saute until the mix becomes a pulp. Add marinated chicken pieces and cook in low flame until the juices start flowing. Add quarter cup of water if you don't see much juice. Cook for 20-30 minutes with a lid to cover. Remove the lid and add finely chopped spring onions and cilantro and cook in high flame for 5-10 minutes till the juice disappear.
Meanwhile, on a separate woke, stir fry cube cut red bell pepper (Capsicum) and sliced mushroom on high heat. Once the sides of the pepper and mushroom turns brown and you don't see any moisture in the pan, add salt and crushed chili to taste. Pour the contents to the chicken prepared in above step.
Serve in a large bowl. Squeeze half lemon and garnish with chopped spring onion and cilantro. (Curry leaves if you like south Indian flavor).
Note: The picture shown is taken today while we are vacationing in Seattle. Hint....to our other friends....you have good reason to have us come over for a visit :)

1 comment:

KVJ said...

That looks good.. would like to try it sometime.