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    Indian-Continental Fusion
    Casserole
    Dinner
    Beginner
    For 4 people

    Oven-Baked Cheesy Chicken Casserole with Capsicum and Milk Sauce


    This oven-baked, Indian-style chicken casserole features tender pieces of boneless chicken cooked with crunchy capsicum and onions, all blanketed in a rich, garlicky milk sauce. Fragrant with black pepper and red chilli powder, then topped with melted cheese, chilli flakes, and oregano, this simple yet satisfying dish is a great way to use up leftover chicken and veg. The key is cooking the chicken just until done, so it stays succulent, not dry.

    Ingredients

    • Boneless chicken pieces

      500 g

    • Capsicum (large, diced)

      1

    • Onion (large, diced)

      1

    • Butter

      6 tbsp

    • Garlic paste

      4 tbsp

    • Corn flour

      2 tbsp

    • Milk

      1 cup (200 mL)

    • Sunrise Kali Mirch Powder

      1.5 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Salt

      To taste

    • Dried oregano

      1.5 tsp

    • Chilli flakes

      2 tsp

    • Grated cheese (cheddar or mozzarella)

      1 cup (100 g)

    Sunrise tip: For extra flavour, add a pinch of garam masala to the milk sauce. You can also swap the capsicum for other vegetables like carrots, beans, or mushrooms.

     

    Steps

    Step 1: Fry the vegetables

    Time: 5 minutes

    Melt 2 tbsp butter in a pan over medium heat. Add the diced capsicum and onions. Fry until slightly softened but still crunchy, about 3 minutes. Remove onto a plate and set aside.

     

    Step 2: Coat the chicken

    Time: 5 minutes

    In a large bowl, mix the chicken pieces with 2 tbsp garlic paste, corn flour, and 1/2 tsp Sunrise Kali Mirch Powder until well coated.

     

    Step 3: Cook the chicken

    Time: 5 minutes

    In the same pan, melt another 2 tbsp butter. Add the chicken pieces and cook, stirring often, until just cooked through, about 4 minutes. Remove onto a plate.

     

    Step 4: Make the sauce

    Time: 5 minutes

    Melt the remaining 2 tbsp butter in the pan. Add the rest of the garlic paste and sauté for 30 seconds.

    Pour in the milk and corn flour. Season with salt, 1 tsp oregano, 1 tsp chilli flakes, and 1/2 tsp Sunrise Kali Mirch Powder.

    Stir well and cook until the sauce thickens slightly. Add a bit more milk if needed and bring to a simmer.

     

    Step 5: Assemble the casserole

    Time: 5 minutes

    Preheat the oven to 150°C (302°F).

    In a greased, oven-safe glass dish, arrange the fried vegetables and chicken pieces in even layers, alternating each layer.

    Pour the prepared sauce all over, making sure everything is well coated.

    Sprinkle the grated cheese on top, along with the remaining chilli flakes, oregano, Sunrise Kali Mirch Powder, and Sunrise Lal Mirch Powder.

     

    Step 6: Bake the casserole

    Time: 15 minutes

    Place the assembled casserole in the preheated oven. Bake for 5 minutes, until the cheese is melted and bubbly.

    Then carefully transfer the dish to a microwave oven. Cook on high power for 8 minutes.

     

    Step 7: Garnish and serve

    Remove the baked cheesy chicken casserole from the microwave. Let it stand for a minute.

    Garnish with a final sprinkle of chilli flakes and oregano if you like.

    Serve hot with crispy toast or garlic bread on the side. Enjoy!

     

    Goes Best With

    • Side Dish: Crisp salad, steamed vegetables, garlic bread