Capsicum Chicken

    55 mins

    Capsicum Chicken is a fusion of Chinese and Bengali cuisines. Chinese food is very popular in the Bengal, but often times it is modified to suit the tastes of Bengali people. It is not very spicy, and is eaten with fried rice or plain pulao.

    Dhaka, Bangladesh
    9 people made this

    Serves: 5 

    • 1 kg boneless chicken cubes
    • 1 teaspoon of garlic paste
    • 1 teaspoon of ginger paste
    • 2 tablespoons of lemon extract
    • Salt as needed
    • 3 tablespoons of vegetable oil
    • 4 big onions cut in such a way so that small petals or rings form
    • 1 cardamom
    • 1 cinnamon stick
    • 2 tomatoes, sliced into cubes
    • 2 capsicums, sliced into cubes
    • 1 tablespoon of soya sauce
    • 1 teaspoon of gol morich ( black or white pepper balls)
    • 1 tablespoon of tomato sauce
    • 1 tablespoon of chilli sauce
    • 6-8 green chillies, cut in half along the length
    • 1-1.5 teaspoons of sugar

    Prep:10min  ›  Cook:35min  ›  Extra time:10min marinating  ›  Ready in:55min 

    1. Marinate the chicken for 10 minutes in regular temperature with the ginger and garlic pastes, along with lemon extract and salt.
    2. Heat a pan with oil and fry the marinated chicken. As the chicken gets fried, add the onion slices, cardamom and cinnamon stick. Stir and add the tomato and capsicum cubes. Sprinkle salt and soya sauce.
    3. Stir continuously and add the gol morich (black or white pepper balls) and tomato and chilli sauces.
    4. Sprinkle the green chillies and after stirring for a bit, add the sugar and mix well.The dish will be sweet, sour and spicy.


    Do be careful so that the vegetable cubes do not melt. Stir continuously to prevent the vegetables from melting.

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