How to make Fried Chilli Chicken -
A delicious Indian version of tempting spicy chicken
This recipe has featured on the show Khanakhazana.
Main Ingredients : Chicken Thigh (चिकन थाई), Tomato Puree (टमाटर /टोमाटो प्यूरी )
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Fried Chilli Chicken checkout Chicken with Chorizo and Potatoes, Sichuan Chicken with Red Wine. You can also find more Main Course Chicken recipes like Chicken Chole Green Chilli Chicken Khau Swe Grilled Chicken with Spiced Couscous and Red Wine
Fried Chilli Chicken 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 : 5-6 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Fried Chilli Chicken Recipe
Chicken Thigh thigh skinned 1 kilogram
Tomato Puree to taste
Lemon juice 4 tablespoons
Onion chopped 1 small
Garlic chopped 4 cloves
Ginger chopped 2 inch piece
Green chillies chopped 6
Vinegar 1 tablespoon
Ghee 4 tablespoons
Sugar 1/4 teaspoon
Tomato puree 4 tablespoons
Fresh coriander leaves chopped 2 tablespoons
For paste
Coriander seeds 2 tablespoons
Cumin seeds 1 teaspoon
Red chillies 2
Cinnamon 1 inch sticks
Cloves 4
Green cardamoms 4
Method
Step 1
Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes. Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth.
Step 2
Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking.
Step 3
Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned. Add tomato puree, chopped coriander leaves. Stir for two minutes.
Step 4
Serve hot.
Nutrition Info
Calories : 1791 Kcal
Carbohydrates : 24 gm
Protein : 264.6 gm
Fat : 70.6 gm
Other : Riboflavin- 1.5mg
Most Visited Recipes
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.
