Red Capsicum Chicken Recipe – Creamy Indian Butter Chicken

Last Updated on 2 months by Neha Deshmukh

Red Capsicum Chicken Recipe – Creamy Indian Butter Chicken

Hey everyone! If you’re anything like me, you absolutely love a good butter chicken. But sometimes, you want to switch things up a little, right? This Red Capsicum Chicken is my take on the classic – it’s creamy, flavorful, and has a lovely subtle sweetness from the roasted red capsicum that takes it to another level. I first made this for a family gathering and it was a huge hit – everyone raved about the unique flavour! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average butter chicken. The roasted red capsicum adds a beautiful sweetness and depth of flavour that complements the rich, creamy sauce perfectly. It’s a little bit special, but surprisingly easy to make. Plus, the cashew paste gives it an incredible luxurious texture. Trust me, once you try this, you’ll be making it again and again! It’s perfect for a cozy weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Red Capsicum Chicken:

• 400g boneless chicken, cut into bite-sized pieces
• 1 cup whisked yogurt
• 1 tsp cumin powder
• 0.5 tbsp coriander powder
• 0.25 tsp turmeric powder
• 0.5-1 tbsp crushed ginger
• 0.5-1 tbsp crushed garlic
• 1.5 tsp chili powder (adjust to your spice preference!)
• Salt to taste
• 2 medium onions
• 1 small red capsicum
• 6 cashews
• 1 tsp cumin powder
• 0.5 tsp coriander powder
• 3 clove powder
• 2 cardamom powder
• 0.5 inch cinnamon powder
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 0.25 cup whipping cream
• 2 tbsp tomato ketchup
• 1-1.5 tsp chili powder (adjust to your spice preference!)
• 1 tbsp unsalted butter
• Oil as needed
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Red Capsicum: Roasting the capsicum is key. It brings out a natural sweetness that balances the spices beautifully. Don’t skip this step!
• Cashew Paste: This is what gives the sauce that incredible richness and velvety texture. Soaking the cashews beforehand makes blending easier.
• Kasoori Methi: This dried fenugreek leaf is a game-changer. It adds an authentic, slightly bitter flavour that’s essential in many Indian dishes. You can find it at most Indian grocery stores.
• Spice Levels: Indian cuisine varies so much regionally when it comes to spice. Feel free to adjust the chili powder to your liking. My family prefers a medium spice level, but you can easily make it milder or hotter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s char that red capsicum. Over an open flame (gas stove is perfect!), blacken the capsicum all over. Pop it into a covered bowl to steam for about 10 minutes – this makes peeling it so much easier. Then, peel off the skin, remove the seeds, and cube the flesh.
2. Now, let’s marinate the chicken. In a bowl, combine the chicken with yogurt, 1 tsp cumin powder, 0.5 tbsp coriander powder, turmeric powder, ginger, garlic, 1.5 tsp chili powder, and salt. Give it a good mix and let it sit for at least 20-30 minutes. This tenderizes the chicken and infuses it with flavour.
3. Time to cook the chicken! Grill or pan-sear the marinated chicken until it’s cooked through. Set it aside for now.
4. Let’s make the sauce. Heat some oil in a pan and sauté the onions until they’re golden brown. Add the cubed capsicum and cashews and cook for another 2 minutes. Let this cool down slightly, then blend it into a smooth paste.
5. In the same pan, heat a little more oil and add the butter. Once melted, add the clove powder, cardamom powder, cinnamon powder, 1 tsp cumin powder, and 0.5 tsp coriander powder. Sauté for a minute until fragrant – this is where the magic happens!
6. Stir in the onion-capsicum paste and cook for 3-4 minutes, stirring constantly.
7. Add the chili powder, salt, tomato ketchup, and crushed kasoori methi. Cook for another 2 minutes, letting the flavours meld together.
8. Pour in the cream and stir until the sauce is beautifully creamy and smooth.
9. Add the grilled chicken to the sauce, making sure it’s coated evenly. Simmer for 5 minutes, allowing the chicken to absorb all those delicious flavours.
10. Taste and adjust the consistency with a little water or cream if needed. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when searing the chicken. Work in batches to ensure it browns nicely.
• Blending the sauce until completely smooth is key for that luxurious texture.
• If you don’t have an open flame, you can broil the capsicum in the oven until blackened.

Variations

• Vegan Adaptation: Swap the yogurt for plant-based yogurt (soy or cashew work well) and the cream for coconut cream or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a milder flavour, reduce the chili powder to 0.5 tsp. For a hotter kick, add up to 2 tsp. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This dish is perfect for special occasions like Diwali or Eid. Serve it with naan bread and rice for a complete feast.

Serving Suggestions

This Red Capsicum Chicken is amazing served with:

• Warm naan bread – perfect for soaking up that delicious sauce!
• Steamed basmati rice
• A side of raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of chili powder is best for this recipe?

Kashmiri chili powder is ideal for its vibrant colour and mild heat. However, regular chili powder works just fine – just adjust the amount to your preference.

2. Can I use store-bought cashew paste instead of making my own?

Yes, absolutely! Just make sure it’s a good quality cashew paste. You’ll need about 1/2 cup.

3. How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, you can reduce the amount of red capsicum or add a squeeze of lemon juice to balance the flavours.

4. What is kasoori methi and where can I find it?

Kasoori methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

5. Can this dish be made ahead of time?

Yes! You can make the sauce a day ahead and store it in the refrigerator. Just add the chicken when you’re ready to serve.

6. What is the best way to char the capsicum if I don’t have an open flame?

You can broil the capsicum in the oven on high heat, turning it frequently, until the skin is blackened all over.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!