Best Indian Style Chile Chicken Recipes
INDIAN-STYLE CHILE CHICKEN
I recently competed in a Chinese cooking competition that was broadcast internationally live from Times Square in New York City. The sheer ethnic display of this event, the flaming woks, and the gaze of the huge crowd not only inspired me, but drove me to delve further into this compelling cuisine. I and a host of other ''celebrity'' chefs were challenged to make a traditional version of a Chinese staple, Kung Pao Chicken, within a very short time frame-a pressure cooker indeed! As much as I enjoyed the process and ultimately the dish, I craved the addition of a couple of Indian spices. Indo-Chinese is enjoyed by many Indians, and I hope you enjoy one of my favorites in this genre.
Provided by Maneet Chauhan
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
- For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
- Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.
CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY
Deliciously spiced with super-crispy skin, this chicken tandoori is a family favorite.
Provided by Jennifer Segal, inspired by Food & Wine
Categories Dinner
Time 1h20m
Yield 12 drumsticks, 4 servings
Number Of Ingredients 16
Steps:
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
- Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.
Nutrition Facts : ServingSize 3 drumsticks (nutritional data does not include chutney), Calories 807, Fat 53g, Carbohydrate 8g, Protein 73g, SaturatedFat 11g, Sugar 1g, Fiber 2g, Sodium 1884mg, Cholesterol 369mg
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
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!
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