Capsicum Butter Chicken Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Heat butter in a pan and sauté the marinated chicken until it turns golden brown.
• STEP 3.In the same pan, add chopped onions and cook until they become translucent.
• STEP 4.Add tomato puree, garam masala, and kasuri methi to the pan and cook for a few minutes.
• STEP 5.Add the capsicum slices and cook until they are slightly tender.
• STEP 6.Finally, add fresh cream and mix well. Cook for another 2-3 minutes.
• STEP 7.Garnish with coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to enhance the flavors.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a healthier version, you can use low-fat yogurt and reduce the amount of butter and cream.
• If you prefer a thicker sauce, you can add a tablespoon of cashew paste or almond paste.

Storage and Serving

• Leftover capsicum butter chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a pan or microwave before serving.
• Serve the capsicum butter chicken with naan, roti, or steamed rice for a complete meal.