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Chili Chicken
Spicy and filling, this is a hearty and colourful meal that will please both the tummy and the eyes
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Course:
Main Course
Cuisine:
Indian
Servings:
6
Author:
Gurpreet Chana
Ingredients
1x
2x
3x
12
Chicken
Thighs
2
Tbsp
Plain Yogurt
2
Tsp
Tandoori Masala
1
Tsp
Garam Masala
1
Tsp
Turmeric Powder
1
Tsp
Parsley Flakes
2
Tbsp
Gram Flour
(aka Chickpea flour or Besan)
2
Tsp
Lemon Juice
1
Green Bell Pepper
Cut in 1
1
Red Bell Pepper
Cut in 1
1
Yellow or Orange Bell Pepper
Cut in 1
1
Large
Tomato
Cut in 1
2
Large
Spanish Onion
Sliced
6-7
Garlic Cloves
Coarsely Chopped
1
Fresh Ginger Root
Grated or as paste
2
Hot Green Chilies
Minced
3-4
Tbsp
Oil
(or Ghee if you have it)
1
Tbsp
Soy Sauce
Fresh Cilantro
Chopped for garnish
Instructions
Clean chicken under warm water and cut it into small pieces.
Mix yogurt, gram flour, Tandoori Masala, parsley leave flakes, lemon juice, 2 tsp of oil and half of ginger and garlic paste into a separate bowl.
Marinate the chicken pieces into that mix and leave it in the fridge for half an hour,
Add 1 tbsp (or little more as desired) oil into a pan, and cook chopped garlic until fragrant, add sliced onions and cook until light brown.
Add sweet chilli sauce, soya sauce, green chillies, and some ginger and garlic paste.
Add turmeric powder, and let it cook for 1 minute.
Add the chopped peppers, and let it cook for 2 to 3 minutes.
Add tomatoes, and let everything cook for another 2-3 minutes to get desired tenderness.
On the other hand, heat 2 tbsp of oil in a separate pan, and cook all the chicken pieces in it, putting few pieces at a time.
Once cooked, put them on a paper towel to let the extra oil drain out, and add them to rest of the vegetables.
Add salt to taste.
Let everything cook together for about 5 minutes, and add garam masala in the end.
Garnish with fresh cilantro(coriander) leaves and serve with Nan bread or rice (ideally, Basmati rice).
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