How to make Chicken In Paprika And Pepper Sauce - Chicken cooked in roasted red capsicum sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Paprika powder (पैपरिका पावडर)

Cuisine : Fusion

Course : Main Course Chicken

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Chicken In Paprika And Pepper Sauce Recipe Card

Chicken In Paprika And Pepper Sauce

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken In Paprika And Pepper Sauce checkout Chicken Tetrazini, Chicken Manchurian, Chicken Pasanda, Thai Style Chicken Breasts in Foil . You can also find more Main Course Chicken recipes like Green Chilli Chicken, Chicken and Cheese Enchiladas, Chicken in Red Wine Sauce, Nimbu Dhania Kukkad.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken In Paprika And Pepper Sauce Recipe

  • Boneless chicken breast cut into 1 cm pieces 4

  • Paprika powder 1 teaspoon

  • Red pepper roasted 1 large

  • Butter 2 tablespoons

  • Oil 5 tablespoons

  • Onion sliced 1 medium

  • Button mushrooms sliced 10-12

  • Garlic 8-10 cloves

  • Refined flour (maida) 3 tablespoons

  • Chicken stock 1 cup

  • Salt to taste

  • Fresh cream 1 tablespoon

  • Parsley chopped 1 tablespoon

  • Red capsicum thin strips a few

  • Yellow capsicum thin strips a few

  • Green capsicum thin strips a few


Step 1

Remove stem and seeds of roasted red pepper and roughly chop. Heat butter and 2 tbsps oil in a non stick pan and let the butter melt. Add onion, mushrooms and saute for a while.

Step 2

Put red pepper in a mixer jar, add garlic cloves and grind finely. Add 1 tbsp refined flour to the pan and saute till the raw smell of the flour disappears. Add ½ cup chicken stock and mix well and let it cook till slightly thick.

Step 3

Add pepper puree. Rinse the mixer jar with ½ cup water and add to the pan. Mix well and let the sauce simmer for 3-4 minutes or till slightly thick.Heat the remaining oil in another non stick pan.

Step 4

Place the chicken pieces in a bowl, add salt, ½ tsp paprika powder, remaining refined flour and mix till all the chicken pieces are well coated.

Step 5

Put them in hot oil in the second pan and cook, turning them from time to time, till cooked and equally golden all around. Add chicken and fresh cream to the sauce and mix. Add remaining paprika powder and mix.

Step 6

Transfer into serving dish, garnish with parsley and a few thin strips of red, yellow and green capsicums and serve hot with hot steamed rice or bread.