Hyderabadi Chilli Chicken

If you like a spicy entrée / starter / appetizer, then the Hyderabadi Chilli Chicken is a must try for you. It’s delicious, easy to make and can also be served as a side. Our children also eat it – they have a super tolerance for heat. Their noses will dribble – mouths salivate that extra – and still they won’t stop till they’ve had their fill. Trust me – this is delicious.

Serves: A Family of Four

Prep. Time: 15 Mins. + Marination

Cooking Time: 30 Mins.

Ingredients:

• Chicken Thigh (boneless) – 450 gms
• For the Marinade:
  • Dark Green Chillies – 4
  • Garlic – 18 to 20 cloves
  • Ginger – ½ inch
  • Juice of ½ a lime
  • Turmeric Powder – ¼ tsp.
  • Salt – ½ tsp.
• Capsicum (deseeded & coarsely chopped) – 2 medium
• Light Green Chillies (slit) – 4 to 6
• Corriander Leaves (chopped) – 2 tbsp.
• White Vinegar – 1 tbsp.
• Light Soya Sauce – 1 ½ tsp
• Corn Flour – 1 tbsp.
• Oil – 3 tbsp.

Step 1:     Cut the boneless chicken thighs into bite sized pieces. Wash and drain well.

Step 2:     Make a coarse paste with the ingredients of the marinade and apply it to the chicken pieces and leave aside for 15 minutes.

Step 3:     Heat the oil in a pan and sauté the marinated chicken on medium heat for 6 to 8 minutes till the colour changes and the raw smell disappears.

Step 4:     Add the chopped capsicum and cook covered for 5 minutes on low heat.

Step 5:     Open the lid and add the vinegar, soya sauce, the slit chillies. Give a mix and cook covered for another 5 to 6 minutes till the chicken is cooked.

Step 6:     Make a slurry with the corn flour and ½ cup water and add to the chicken. Stir continuously for 3 to 4 minutes till thick and glossy. Sprinkle the corriander leaves and mix. Serve hot.