Tuesday, April 17, 2012

Chicken Capsicum Cream with Butter Rice - 2nd prize winner recipe of Sufi's Master Chef

As promised to you earlier, here I am today, with the recipe which secured 2nd position in Sufi's Master Chef Competition. This recipe was submitted by Ms. Kiran Razzak and I must say this was one delicious dish!


It was delicious, creamy and had a crunchy texture due to capsicum.

Butter rice added appeal and interest to the dish and resulted in a very flavorful combination.


However, for me, this dish lost few points due to the amount of seasonings used. I personally like spicy food so I added little more chilies to enhance the flavor. But over all it was a nice and easy recipe with good flavors.


Here is the recipe with my suggested alterations in notes:

Ingredients:

1. Chicken (skinless/boneless 1/2 kg)
2. Capsicum (2, cut in cubes)
3. Onion (2, finely chopped)
4. Ginger/ Garlic paste (1 tbsp)
6. Tomatoes (2, chopped)
7. Cream (4 tbsp)
8. Crushed black pepper (1/2 tsp)
9. Red chili flakes (1/2tsp)
10. Mustard paste (1/2tsp)
11. Yogurt (4 tbsp)
12. Salt to taste
13. Cooking oil 3tbsp


Method:
  • Marinate chicken with mustard paste, salt and red chili flakes for 15 minutes.
  • In a pan heat oil, add onions and sauté.
  • Add tomatoes and ginger/garlic paste, sauté for 2 minutes.
  • Add marinated chicken and cook for 5 minutes.
  • Add yogurt and cook on high flame until its water dries.
  • Add capsicum and black pepper.
  • Before serving remove pan from stove and add cream.
  • Serve hot with butter rice.

Note: I used 1 tsp black pepper and 1 tsp red chili flakes for this recipe.

Butter Rice
(Note: This Butter Rice recipe is my own and was not provided with Ms. Kiran's recipe)

Ingredients:
  1. Rice (250 gms)
  2. Butter (4 tbsp)
  3. Garlic (2 tbsp, chopped)
  4. Salt (1-1/2 tbsp)
  5. Water (3 cups, or according to the instructions on package)
  6. Yellow food color (1 pinch, optional)
Method:
  • Put together all ingredients in a pan and bring water to boil on high flame.
  • When the water starts boiling, reduce heat to medium and let it reduce until rice and water come to the same level.
  • Reduce heat to low, cover and cook for 20 minutes.
  • Swich off heat and let rice rest for atleast 15 minutes before opening the lid.






1 comment:

More good eats

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