01
Step 1
Heat some oil in a pan and toss in the chillies, green capsicum, red bell pepper, and onions. Let them cook for about a minute, then take them out and set aside.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
In the same pan, add a little more oil if needed and sauté the chopped onions for a couple of minutes until they start to soften.
03
Step 3
Add the chicken to the pan and cook for 4-5 minutes until it’s no longer pink.
04
Step 4
Stir in the ginger-garlic paste and cook for another minute until fragrant.
05
Step 5
Sprinkle in the turmeric, pepper, cumin seeds, red chilli powder, salt, and Kashmiri chilli powder. Give everything a good mix so the spices coat the chicken well.
06
Step 6
Pour in the ketchup and cook for 1-2 minutes to let the flavors come together.
07
Step 7
Add a little water, cover the pan, and let it simmer for 2-3 minutes so the chicken cooks through and the sauce thickens slightly.
08
Step 8
Finally, toss the sautéed vegetables back into the pan, mix everything well, and you’re ready to serve!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh ginger and garlic for the best aroma and taste.
- Fry the chicken pieces until golden and crispy for extra texture.
- Adjust the chili sauce according to your preferred spice level.
Why you’ll love it
This dish is a perfect blend of bold flavors and tender chicken. The balance of spicy, sweet, and tangy notes makes it a favorite for many. It’s easy to prepare and always satisfying.
Serving ideas
Serve it hot alongside steamed rice or fried rice to soak up the delicious sauce. It also pairs well with simple stir-fried vegetables or noodles for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave to keep the sauce thick and flavorful. Avoid freezing as it may change the texture of the chicken.
