Spicy Indian Chicken Recipe – Capsicum & Homemade Masala

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Chicken Recipe – Capsicum & Homemade Masala

Hey everyone! If you’re anything like me, you’re always on the hunt for that one chicken recipe that just hits all the right spots – flavorful, a little spicy, and comforting. Well, look no further! This Spicy Indian Chicken with Capsicum and a vibrant homemade masala is exactly that. I first made this for a family get-together, and it was an instant hit. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another chicken curry. The homemade spice blend really elevates the flavor, giving it a warmth and depth you won’t find in pre-made powders. Plus, the slightly sweet and crunchy capsicum (bell pepper) adds a lovely texture contrast. It’s a relatively quick weeknight meal, but feels special enough for guests. Trust me, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 200 grams chicken, cut into bite-sized pieces
• 1 big onion, finely chopped
• 3 tablespoons green capsicum (bell pepper), chopped
• 1.5 teaspoons ginger garlic paste
• 1 generous pinch turmeric powder
• 1 teaspoon lemon juice
• 2 big tomatoes, roughly chopped
• 1 tablespoon fresh coriander leaves, chopped
• Salt to taste
• 1 tablespoon oil
• 0.5 bay leaf
• 2 cloves
• 1 cardamom
• 2 teaspoons coriander seeds
• 1 teaspoon peppercorns
• 0.5 teaspoon cumin seeds
• 3 red chillies (adjust to your spice preference!)
• 0.25 inch cinnamon stick

Ingredient Notes

Let’s talk about those spices! The heart of this dish is the homemade masala. Don’t skip this step – it makes all the difference.

• Spice Blend: We’re using coriander seeds, cumin seeds, peppercorns, red chilies, and cinnamon. Toasting them brings out their aromas and flavors beautifully.
• Capsicum: I love adding capsicum for a bit of sweetness and crunch. It’s not traditional in every Indian chicken recipe, but it’s a family favorite in my home. Feel free to use green, red, or yellow – or a mix!
• Spice Level: The number of red chilies determines the heat. Start with 3 if you like medium spice, and adjust up or down to your liking. Some regions in India prefer a much spicier curry, while others are milder.
• Tomatoes: Ripe, juicy tomatoes are best. If you don’t have fresh, a good quality tomato puree works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing spice blend. Dry roast the coriander seeds, peppercorns, cumin seeds, red chilies, and cinnamon stick in a pan until they become fragrant and golden. This usually takes about 3-5 minutes. Be careful not to burn them! Once cooled, grind them into a coarse powder.
2. If you’re using capsicum, heat a little oil in a separate pan and lightly toast the chopped pieces until they’re slightly crisp. This step is optional, but it adds a lovely texture. Set aside.
3. Now, marinate the chicken. In a bowl, combine the chicken with half of the ground spice mix, ginger garlic paste, turmeric powder, lemon juice, and salt. Mix well and let it sit for at least 15-20 minutes.
4. Heat the oil in a kadai or deep pan. Add the bay leaf, cloves, and cardamom and let them sizzle for a few seconds. Then, add the chopped onions and ginger garlic paste. Sauté until the onions turn golden brown – this is where the flavor starts building!
5. Add the chopped tomatoes and the remaining spice powder. Cook until the raw aroma of the tomatoes disappears and the mixture thickens slightly.
6. Add the marinated chicken to the pan and sauté for about 3 minutes, until the chicken changes color.
7. Pour in about ½ cup of water (adjust to your desired gravy consistency), cover the pan, and cook for 10-12 minutes, or until the chicken is tender. Alternatively, you can pressure cook it for 4-5 whistles.
8. Once the chicken is cooked through and the oil starts to separate from the gravy, add the toasted capsicum. Cook for another 3 minutes on medium heat.
9. Finally, garnish with fresh coriander leaves and a sprinkle of kasoori methi (dried fenugreek leaves) for that authentic Indian flavor. Serve hot!

Expert Tips

• Don’t rush the onion sautéing: Golden brown onions are key to a flavorful base.
• Adjust water as needed: Add more water if the gravy gets too thick during cooking.
• Taste and adjust seasoning: Always taste the gravy before serving and add more salt or spice if needed.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives like soy chunks or seitan.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the number of red chilies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Eid. You can serve it with a side of naan or rice. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This Spicy Indian Chicken is best served hot with:

• Steamed basmati rice
• Warm naan bread
• Raita (yogurt dip)
• A side of fresh 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

Q: What type of chicken cut is best for this recipe?

A: I prefer using boneless, skinless chicken thighs for their tenderness and flavor. However, chicken breast works well too, just be careful not to overcook it.

Q: Can I use store-bought spice powder instead of making my own?

A: While you can, the flavor won’t be quite the same. Making your own spice blend is highly recommended for the best results. But if you’re short on time, a good quality garam masala can be used as a substitute.

Q: How can I adjust the thickness of the gravy?

A: If the gravy is too thin, simmer it uncovered for a few minutes to allow it to reduce. If it’s too thick, add a little more water.

Q: What is the best way to toast the capsicum for optimal flavor?

A: Heat a tablespoon of oil in a pan over medium heat. Add the chopped capsicum and sauté for 3-5 minutes, stirring occasionally, until slightly browned and crisp.

Q: Can this recipe be made in an Instant Pot?

A: Absolutely! Sauté the onions and spices in the Instant Pot using the sauté function. Then add the chicken, tomatoes, and water. Seal the lid and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!