Best Indian Chili Chicken Recipes
INDIAN CHILI CHICKEN
A simple yet delicious Indian chicken dish taught to me by a good friend. Works best if you have a wok. Serve with steamed or sticky rice and your choice of naan. (Start cooking the rice when you start the first step.) You can add an extra presentation flair by slicing the peppers at an angle.
Provided by Into the Fire
Categories Chicken Breast
Time 45m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 11
Steps:
- Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
- Cut chicken breast fillets into bite-sized pieces.
- Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
- Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
- Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
- Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
- By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
- The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
- Serve with rice and naan and top with cilantro. Yumm!
INDIAN CHILI CHICKEN WITH ONIONS
This is supposedly very similar to the chicken prepared by Chinese people living in India. Posted by request. I have never made this dish and so I cannot list prep time and cooking time.
Provided by Millereg
Categories Chicken
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often.
- While the onions are caramelizing, cut the chicken into bite size pieces.
- Coat each piece with cornstarch.
- Add ginger and garlic to onions and fry some more.
- When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
- Add chicken pieces to the hot oil.
- Fry until the chicken is brown and has crispy bits on the edges.
- Stir onion mixture from the wok sides into the chicken.
- Add green chilies and green onion.
- Stir around just enough to warm the chilies and green onion.
- Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
- Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl.
- Throw it into the centre of the wok.
- Remove from heat and stir sauce until thickened.
- Mix well with chicken and onions.
- Serve with plenty of steamed rice, broccoli and beer.
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