Stuffed Masala Chicken Capsicum is a tasty non-vegetarian recipe, which is a delectable blend of aromatic spices and tender chicken. This chicken recipe is perfect for special occasions and can be served with rice, butter naan or chapati. Here’s how you can make this non-vegetarian recipe at home using some easily available ingredients in your kitchen.

Preparation Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

 

Ingredients:-

1 big pink onion Sliced

1/2 cup tomato paste/tomato sauce

1 cup boneless boiled and gratted chicken

Salt (As per taste)

Pepper 1 tbsp

kashmiri chilli powder 1 tbsp

Garam masala (indian spice mix)

1/2 cup Water

half Lemon juice

1 tsp Ginger garlic paste

1/2 tsp Turmeric

3 Dry red chilly split

3 green chilly cut into small

3 tbsps Olive oil/musturd oilButter/ghee

Instruction:

1. Keep the boiled gratted boneless chicken  marinated in some lemon juice, salt, pepper and turmeric powder for half an hour.
2. In a deep pan, heat oil and throw in some split dry red chilly, mustard seeds and a cinnamon stick.
3. Now add the onions , green chilly with ginger garlic paste and saute well.
4. Add turmeric powder ,salt (as per taste) stir it for few minutes till the onions turns brown.
5. Once the onions are cooked and oil separates, add chilly powder, pepper and garam masala and a tbsp of water.
6. Now add the marrinated gratted chicken to the pan.Toss well and let all the gratted chicken get coated with the masala.
7. Add the tomato paste/tomato sauce and keep the pan on simmer uncovered for another 15 mins. Stir in between to prevent burning.
8. Sprinkle some cilantro, combine everything well and on medium-low heat let the masala gravy reduce.
9. Once done all the gratted chicken should be well coated with the tomato paste/tomato sauce and onion masala and no liquid left in the pan.
10. Check the salt and heat level…if needed you can add more black pepper.
11. Now slice the peppers in half lengthwise and hallow them out by removing the seeds and membranes. Then, boiled it for 5 mins n keep it in cool water for sometime .After that transfer the stuffing into the peppers n again place it into the pan for 2-5 mins with some butter/ghee and put the flame into low.Now you can serve it.
12. For garnishing, here I used Gratted coconut, sliced onion n cilantro/dhania patta