Chicken and Capsicum

This one is for all the working women (and men) out there!

Ever come home and are too tired to cook? Or maybe slogging your way through some very low emotional territory?

Recently I have started expanded my arsenal of relatively quick dinners that can be ready in a jiffy. Chicken is one of the easiest ingredients to work with. There are so many ways one can use it to satisfy them taste-buds.

Chicken handi has its roots deeply engrossed in tradition. Though this isn’t a traditional handi recipe- it is more a desi-retro version- I still like to serve desi chicken dishes in a handiaa to get them desi feels going. Boneless chicken in any gravy is fabulous in itself but when you make it or serve it even in a  traditional clay pot it literally takes the taste to the next level ! – that’s how I feel at least =p

A bit about the health benefits of capsicum. These include relief from cancer, peptic ulcer, menopausal problems, low risk of cardiovascular disease and diabetes. They are also rich in Vitamin C which encourages immunity and prevents cell damage. Capsicums also have anti-inflammatory, analgesic properties and are also known to provide relief in pain related to arthritis. They also prevent skin ageing and help maintain healthy vision.






I hope you like this recipe. It’s surprisingly easy to make and packed full of flavour and all the ingredients are always on hand in your pantry. So for the recipe You’ll need…




Chicken pieces ½ kg boneless

Capsicums 8 cubed

Lemon 2

Turmeric powder 1 tsp


Black pepper 1 tsp (crushed)

Red chilies 1 tbsp (crushed)

Ginger garlic paste 1 tbsp



Soy sauce 4 tbsp

Salt to taste

Oil 1 cup + 2 tbsp


 Step 1: Hammer chicken pieces lightly with a heavy utensil, marinate with little salt and 2 tbsp soy sauce and set aside.

Step 2: Heat one-cup oil in a pot; add ginger garlic, red chilies, turmeric and little waterand fry.

Step 3: Add chicken pieces and salt.

Step 4: Heat 2 tbsp oil in a frying pan, fry capsicums and add to the pot.

Step 5: Add remaining soy sauce, black pepper and lemon juice and cook on low heat till the oil separates.


Serve with warm roghni naan or boiled rice and I guarantee there wont be any left overs left!

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