Savory Spiced Chicken Dinner Recipe

Name: Savory Spiced Chicken Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 500 g Deli Chic Chicken Curry Cut (Freshly Frozen); 100 g Garlic - Single Clove; 100 g Sambar Onion Peeled; 250 g Organically Grown Green Capsicum; 125 g Red Bell Pepper (Lal Shimla Mirchi); 125 g White Shimeji Mushroom (Anabe); 250 ml Dabur Hommade Lemon Juice (Bottle); 750 ml Catch Clear Lemon N Lime Flavoured Water; 100 g Catch Sprinklers - Iodized Table Salt; 50 g On1Y Black Peppercorns With Grinder; 50 g On1Y Onion Powder; 100 g Dg1 Garlic Powder; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 1 kg Whole Farm Grocery Sugar (Packet); 80 g Urban Platter Cayenne Pepper Powder; 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves; 500 G Kinwaaquinoa

Indian cuisine

About this recipe

A hearty and flavorful chicken dish, perfect for dinner. This recipe combines tender chicken with a medley of vegetables and spices, served over rice or noodles for a satisfying meal.

Ingredients

500 g Deli Chic Chicken Curry Cut (Freshly Frozen)
100 g Garlic - Single Clove
100 g Sambar Onion Peeled
250 g Organically Grown Green Capsicum
125 g Red Bell Pepper (Lal Shimla Mirchi)
125 g White Shimeji Mushroom (Anabe)
250 ml Dabur Hommade Lemon Juice (Bottle)
750 ml Catch Clear Lemon N Lime Flavoured Water
100 g Catch Sprinklers - Iodized Table Salt
50 g On1Y Black Peppercorns With Grinder
50 g On1Y Onion Powder
100 g Dg1 Garlic Powder
850 g Oleev Smart Vitafit Edibale Vegetable Oil
525 g Veeba Herby Tomato Pizza & Pasta Sauce
1 kg Whole Farm Grocery Sugar (Packet)
80 g Urban Platter Cayenne Pepper Powder
1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
500 G Kinwaaquinoa

Instructions

1. Clean the chicken parts thoroughly and remove all fat and skin.
2. In a bowl, mix 2 tablespoons of lemon juice with 1/2 cup of water. Pat the chicken parts dry with a paper towel.
3. Season the chicken with salt, black pepper, onion powder, and garlic powder.
4. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the minced garlic, diced onions, chopped green pepper, chopped red pepper, and 1 tablespoon of vegetable flakes. Sauté until softened but not browned, about 5 minutes. Remove the vegetables from the skillet and set aside.
5. Add 1 tablespoon of vegetable oil to the skillet. Place the chicken parts in the skillet and cook until browned on all sides, about 8-10 minutes.
6. Spoon the sautéed vegetables over the browned chicken. Add 1 cup of tomato sauce, 1 tablespoon of sugar, and a pinch of cayenne red pepper. Stir gently to combine.
7. Pour in 1/2 cup of water and add 3 bay leaves. Cover the skillet and cook for 15 minutes over medium heat.
8. Turn the chicken pieces over and add 4 ounces of sliced mushrooms. Continue cooking until the chicken is fully cooked and tender, about 10-15 minutes.
9. Remove the bay leaves from the skillet. Serve the chicken and vegetable mixture over rice or noodles for a complete meal.