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.
- 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.
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