How to make Guntur Chilli Chicken - SK Khazana -
A very flavorful and spicy dish that may be a little hot to handle but you will be coming for more as the Guntur Chillies add an excitement to the dish that is quite difficult to resist.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Guntur red chillies whole (सूखी गुन्टुर लाल मिर्च )
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Guntur Chilli Chicken - SK Khazana checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Strawberry Chicken Lahori Chicken Butter Chicken (murgh makhni) - SK Khazana Three Pepper Chicken
Guntur Chilli Chicken - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Guntur Chilli Chicken - SK Khazana Recipe
Chicken on the bone cut into 2 inch pieces 750 gms
Guntur red chillies whole dried 6-7
Cumin seeds 2 teaspoons
Black peppercorns 15-20
Coriander seeds 2 teaspoons
Cinnamon stick 1/2 inch
Bay leaf 1
Cashew Nuts 10-12
Oil 2 teaspoons
Pure ghee 2 teaspoons
Mustard seed 1 teaspoon
Onion finely chopped 1 medium
Ginger-garlic paste 1 tablespoon
Curry leaves 20-25
Salt to taste
Turmeric powder 1/4 teaspoon
Coriander powder 1/2 teaspoon
Tata Sampann Chilli Powder 1 teaspoon
Tomato finely chopped 1 medium
Fresh coriander sprigs for garnish
Steamed rice to serve
Method
Step 1
Dry roast cumin seeds, black peppercorns, coriander seeds, cinnamon stick, Guntur chillies and bay leaf in a non-stick pan till the spices become fragrant. Transfer into a bowl and allow to cool slightly.
Step 2
Transfer the roasted spices in a blender jar, add cashew nuts and ¼ cup water and blend to a fine paste.
Step 3
Heat oil and ghee in a non-stick wok, add mustard seeds and let them splutter. Add onion and sauté well. Cook till light golden brown.
Step 4
Add ginger-garlic paste and sauté for 1 minute. Add 8-10 curry leaves and mix well.
Step 5
Add salt, turmeric powder, coriander powder and Tata Sampann Chilli Powder and 2 tbsps water and mix well. Cook for a minute.
Step 6
Add tomato and mix. Add the prepared paste and ¾ cup water and mix well. Cover and cook for 2-3 minutes or till the oil separates.
Step 7
Add chicken and the remaining curry leaves and sauté on high heat for 2-3 minutes.Add ½ cup water and mix well. Cover and cook for 15-20 minutes till the chicken is cooked completely. Take the pan off the heat.
Step 8
Transfer the prepared chicken into a serving bowl, garnish with coriander sprig. Serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
