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Chicken with Mixed Peppers (Murgh Mirch Masala)

Chicken with Mixed Peppers (Murgh Mirch Masala)

This is a quick and easy Tikka Masala dish, with the added crunch of red and green peppers. The tangy taste of the Tikka Masala really comes through here - wonderful flavours of lemon, coriander and turmeric with tomato. Blended with the hearty 'meatiness' of the capsicums, this dish has real flavour and substance.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 20 mins
Difficulty: Easy

Spiciness

Medium/Hot


This recipe features

Ingredients

  • 2 tbsp vegetable oil
  • 100g onions, diced
  • 200g chopped tomatoes
  • 3 tbsp Patak's Tikka Masala Paste
  • 50g green pepper cut into strips
  • 50g red pepper cut into strips
  • 2 green chillies, slit
  • 1 tbsp fresh coriander, chopped
  • 450g chicken, diced
  • 50ml yogurt

Methods

  1. Heat the oil in a pan and fry the diced onions for 2 minutes, add the chicken and fry for 3 minutes to seal the meat.
  2. Add the Patak's Tikka Masala Paste, the slit chillies together with the peppers and fry for a further 4 minutes. Sprinkle in some water if the mixture begins to stick.
  3. Add the chopped tomatoes, bring to the boil and cook gently for 15 - 20 minutes, or until the chicken is cooked through.
  4. Add the yogurt and remove the lid to cook off any excess moisture.
  5. Stir in half the fresh coriander and serve hot with rice and Patak's Naan Breads, garnished with the remaining coriander.

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