Chicken sautés with capsicum (green bell pepper)

Thoughts of the lovely chicken tikka, tossed in green and red bell pepper, I had at a dinner party lingered on my mind; and so I intended to replicate it but then ultimately turned up with something I enjoyed cooking my way.


  • Boneless Chicken – 850gms cut into small sized pieces
  • 1 Onion sliced
  • 1-2 medium sized capsicums –de-seeded and diced into quarters
  • 1 tsp Soya sauce(dark)
  • 1 tsp Chilli sauce
  • ¼ tsp vinegar
  • ½ tsp Tomato sauce/ketchup
  • Oil

For Marinating:

  • Lime Juice – 2 tbsp
  • Curd – 2 tbsp
  • Ginger garlic paste – 2 tsp
  • Dry masalas( mentioned below)
  • Salt to taste
  • Corn flour (sprinkle 1 tsp over the chicken)
  • Food colouring – a pinch

To prepare the Dry masala:

  • 200 gm of chilli powder
  • 120 gm of turmeric powder
  • 80 gm of cumin powder
  • 100 gm of Black pepper powder

Blend together and store in a clean and dry, air-tight container as readymade ‘Chicken 65’ masala. This also can be used for any other Indian dish which needs a similar kind of marinating process.

{Just in case, you are not preparing the readymade masala, add the above dry masala ingredients according to proportion of the chicken and the spice required and mix well.}


  • In a bowl, mix all of the mentioned marinating ingredients. Refrigerate the chicken and allow the marinating to remain for 12hrs(or overnight- the longer it marinates, the better )
  • In a pan, heat oil. Add sliced onions and sauté till onions turn translucent.
  • Now add the diced capsicum and stir fry.
  • Then add the marinated chicken pieces and fry well.
  • Sprinkle very little water and cook on low flame with lid(Stir-fry in between to ensure that the chicken does nit stick to the pan)
  • When the chicken is well cooked, remove lid and stir once.
  • Now add the chilli sauce, soya sauce, tomato sauce/ketchup and vinegar.
  • Stir-fry well till the sauces coat the chicken pieces and the preparation becomes dry.
  • Serve hot with fried rice or rotis as side dish.

Preparation Time: 35-40 minutes

Standing Time (for marinating): 12hrs/overnight

Serves: 4

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