Do'o Kapa | Chilli Chicken | Garo Recipe

Do'o Kapa is a popular Garo and my personal favourite recipe from my home state Meghalaya. Do'o kapa used to be a traditional side dish prepared with liver, gizzards, wings, neck and other bony parts of the chicken. However, the dish slowly crept in to the main course so you can just imagine how loved this chilli chicken recipe is for us in North East India and is served on all occasions. It’s also surprising to see that the recipe has become a part of non-tribals menu on special occasion and of course what’s tasty should never be restricted.

Northeast Indian Chili Chicken

Don't the chili chicken looks like an absolute treat and it’s hard to resist, the meat is perfectly cooked and it's hot also don't go by the simplicity of this recipe as its totally lip smacking and I'm sure you'll love it too.

INGREDIENTS

1.    Chicken 1kilogram

2.    Salt as per taste

3.    Green chili 50gms

4.    Ginger 2inches

5.    Khar 1 tbsp or Baking soda 1tsp

PREPARATION

1.    Take a pan, add the chicken pieces, green chilies, ginger, khar and salt.

2.    Stir well cover and cook for 15 to 20 minutes on a medium flame

3.    Now open cook this until the water from the meat has completely dried. Sir in between so that it does not get stuck at the bottom of your pan and this should approximately take about 5 minutes.

4.    Finally add 2 cups of water and give it a stir.

5.    Cover and cook it for few 10 to 15 minutes until the gravy achieves the consistency of your choice

Video of this recipe is also available on my Youtube channel, click on the image and watch it.