Sookha Chicken with Peppers (Semi-Dry Indian Chicken with Green Peppers)

Chicken with green peppers

If you are looking for an easy Indian chicken recipe packed with flavour, this semi-dry chicken with peppers is one to add to your weekly meal plan. Tender chicken is marinated in yogurt, ginger and garlic before being cooked with sweet green peppers, garlic and warming spices to create a dish that is light, fragrant and full of texture. This Indian dry chicken curry comes from my beloved aunt, Bina Massi, and has been a favourite in our family for years. It is quick enough for a midweek supper yet special enough to serve to guests.

In Punjabi, we call our mother’s sister Massi, a word that reflects just how close that relationship is. Bina Massi was not only a wonderful cook but also an elegant homemaker with a million-dollar smile. Every time I make this recipe, I think of her. Food has a beautiful way of keeping memories alive.

Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 3-4

Ingredients

For the chicken marinade

• 500g chicken breast, cut into medium-sized pieces

• 1 tbsp ginger-garlic paste

• 2 tsp Greek yogurt

• ½ tsp salt

• ½ tsp Kashmiri chilli powder (optional, for colour)

• 1 tsp freshly ground black pepper

• 1 fresh green chilli, slit (optional)

For the sauce

• 4 tbsp neutral oil

• 4–5 garlic cloves, finely chopped

• 1 medium onion, finely sliced

• 1 green pepper, roughly chopped

• 1 green chilli, slit (optional)

• Juice of ½ lemon

• Fresh coriander, chopped, for garnish

• Salt, to taste

Ground spices

• ½ tsp ground cumin

• 1 tsp garam masala

Weeknight easy chicken and peppers recipe

Method

1. Combine all the marinade ingredients with the chicken and leave to marinate for at least 15 minutes. If you have time, marinate for up to 2 hours in the refrigerator for even more flavour.

2. Heat the oil in a large non-stick frying pan or wok over a medium heat. Add the chopped garlic and cook for about a minute until fragrant.

3. Add the sliced onion and cook over a medium to high heat for 10 -12 minutes until deeply golden, stirring regularly.

4. Add the marinated chicken and cook over a high heat for 3-4 minutes, stirring frequently, until the outside of the chicken changes colour.

5. Stir in the green chilli (if using), ground cumin and a little extra salt if needed. Reduce the heat, cover and cook for 10-12 minutes, stirring occasionally.

6. Once the chicken is nearly cooked and has released its juices, add the chopped green pepper. Cook uncovered over a medium-high heat until the peppers are just tender and most of the liquid has evaporated. This dish should be moist but not saucy.

7. Turn off the heat and finish with the garam masala, fresh coriander and lemon juice. Toss everything together and serve immediately.

Serving Suggestions

This semi-dry chicken is delicious served with homemade wholewheat parathas, dal and a simple potato side dish. It also works beautifully with jeera rice or wrapped inside warm naan for an easy lunch the next day.

Top Tips

• Chicken thigh fillets can be used instead of breast for an even juicier result. Cooking time will be slightly longer.

• Do not overcook the peppers - they should retain a little bite. Hence as them once the chicken nearly cooked.

• Kashmiri chilli powder adds a vibrant colour without making the dish overly spicy.

• Leftovers keep well in the refrigerator for up to two days and are excellent in wraps or sandwiches.

Suki’s chicken cookbook

Looking for more Indian chicken recipes?

This recipe is not featured in my latest cookbook, No Worries, Just Chicken Curries, but you will find more then 70 delicious chicken recipes from across India, along with 30 vegetarian side dishes to complete your meal. From comforting family favourites to regional classics and lesser-known gems, it is a celebration of India’s incredible chicken cookery.

The book is available to order from Amazon for £14.25, making it a wonderful addition to any kitchen if you enjoy authentic, home-style Indian cooking!