Chicken Chilli Dry is a popular dish in many parts of the world, especially in South Asian cuisine. It is a savory and spicy dish that combines tender chicken with an array of vegetables, spices, and herbs. The dish is known for its bold flavors, rich texture, and fiery taste.
How To Make:
To make Chicken Chilli Dry, you will need boneless chicken breasts or thighs, green and red bell peppers, onions, garlic, ginger, soy sauce, vinegar, red chili flakes, and a few other spices. The chicken is first marinated in a mixture of soy sauce, vinegar, and red chili flakes for at least 30 minutes to infuse the flavors.
Then the chicken is stir-fried with onions, garlic, and ginger until it is cooked through and slightly browned. Next, the bell peppers are added to the pan and sautéed until they are tender-crisp. The dish is seasoned with more soy sauce, red chili flakes, and other spices, to taste.
Chicken Chilli Dry is often served as a standalone dish, but it can also be paired with rice or noodles for a more substantial meal. It is a perfect dish for those who love spicy food and enjoy bold complex flavors. The dish can be made as mild or as spicy as you like, depending on your taste preference.
Overall, Chicken Chilli Dry is a delicious and satisfying dish that is easy to make at home. It is a perfect choice for a weeknight dinner or for entertaining guests. So, if you're looking for a flavorful and spicy dish to try, give Chicken Chilli Dry a go!
Tips and Variations:
Tips:
Use boneless chicken: Boneless chicken is easier to cut into small pieces and cooks faster. For this recipe, you can use chicken thighs or breasts.
Marinate the chicken: Marinating the chicken for at least 30 minutes will infuse it with flavor and make it more tender.
Use fresh vegetables: Fresh bell peppers and onions will give the dish a crisp and crunchy texture. Avoid overcooking vegetables to retain their crunchiness.
Season to taste: Adjust the number of spices and seasoning to your liking. Taste the dish as you cook and add more seasoning if needed.
Serve hot: Chicken Chilli Dry is best served hot and fresh. For a full dinner, serve it with rice or noodles.
Variations:
Vegetarian version: If you are a vegetarian, you can replace the chicken with tofu or paneer. You can also add vegetables like mushrooms, broccoli, or cauliflower to the dish for more texture and flavor.
Extra spicy version: If you like your food extra spicy, you can add more red chili flakes or fresh chilies to the dish. You can also add hot sauce or chili oil for more heat.
Creamy version: For a creamier version of Chicken Chilli Dry, you can add a dollop of sour cream or yogurt to the dish. This will give it a tangy and creamy flavor.
Sweet and sour version: To make a sweet and sour version of the dish, you can add pineapple chunks or mango cubes to the recipe. This will balance out the spicy flavors and add a touch of sweetness.
Ingredients:
- 1 lb boneless chicken, cut into small cubes
- 1 tbsp ginger garlic paste
- 1 tsp salt
- 1 tsp red chili powder
- 2 tbsp cornflour
- 2 tbsp all-purpose flour
- 1 egg
- Oil for deep frying
- 2 tbsp oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2-3 green chilies, sliced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp soy sauce
- 1 tsp vinegar
- Salt to taste
- Fresh coriander for garnish
Instructions:
In a mixing bowl, combine the chicken cubes with ginger garlic paste, salt, and red chili powder. Mix well and let it marinate for 15 minutes.
In a separate mixing bowl, combine cornflour, all-purpose flour, and egg. Whisk well to form a smooth batter.
Heat oil in a deep frying pan over medium-high heat. Dip the marinated chicken cubes in the batter and deep fry until golden brown. Set aside.
In a separate pan, heat 2 tbsp oil over medium-high heat. Add chopped onion and sauté until translucent.
Add chopped green and red bell peppers and sliced green chilies. Sauté for 2-3 minutes.
Add cumin powder, coriander powder, soy sauce, vinegar, and salt to taste. Mix well.
Add the deep-fried chicken cubes to the pan and stir until well coated with the spices.
Serve hot with rice or naan and top with fresh coriander leaves.