Chicken Capsicum/Pepper White

Recipe

Get 2 kg of chicken. Any part of chicken or cut size is good. Just do not cut them in very small size and try to add chicken with bones. Wash them and drain water properly.

In a bowl- add 1 cup of vanilla yogurt (or any yogurt of your favorite flavor), 1/2 cup mustard oil, 1/2 teaspoon salt, 1 teaspoon of garam masala, 2 teaspoon of ginger garlic paste, and 1–2 teaspoon of lemon juice. You may also add any spice mix of your choice from the market, just avoid those that has turmeric or paprica in it. You may add few cloves, bay leaves and cinnamon buckles. Mix it very well to create your marinade.

Chop a handful of coriander leaves and add it into the marinade and mix well again.

In the marinade, add your chicken and mix them very well that all the surface and parts of the chicken pieces get the marinade. Cover it and store it in the freezer for at least 30 mins.

Blend one onion to make onion paste. In a stew pot, add some oil just to make the surface oily. Stir fry the onion paste on medium heat to make the raw scent of onion go away. Sprinkle little amount of salt on it.

Immediately add the marinated chicken now. Keep heat medium. After about 5 mintues, flip the chickens if chicken pieces are flat and big. Cover the pot and continue cooking.

In the marinade bowl, now add 2–3 cups of water to disolve the remaining marinade to use later. When you see the water and juice of the chicken has all come out and the chicken is boiling, pour the marinade solution in the chicken.

When the amount of curry is decreased a bit, add some milk (any fruit flavored if you want) and cover the pot. Continue to cook in low heat now.

When the covered dish starts to boil on low heat, add some cube chunks of a capsicum and green chili on top of the chicken. Sprinkle some black pepper and chopped spring onion if you want.

Let it cool down to normal temperature, then ready to serve.

Special tip

If you don’t like spice, you can totally avoid garam masala and black pepper and coriander.