Chilli Chicken

This is not the kind of chilli chicken you eat at the restaurants. This is the simplest of all my chicken curry recipes, yet loved by all. No fancy ingredients like ajinomoto, soya sauce, corn flour etc. as in the real chilli chicken recipe.

Marinate about 1 lbs. of chicken pieces (with or without bones) with enough salt and ½ tsp of cumin powder. Keep aside for at least 30 minutes.

While the chicken is resting, heat up oil in a big sauté pan, and add the following ingredients in order.

Onion – 1 large, sliced(You may use red onions or shallots)

Garlic – 6 cloves, crushed

Green chillies – 3, slit(more or less to taste.)

Ginger – 1 tbsp, finely minced

Add garlic, ginger, and green chillies once the onions turn translucent. Then sauté some more time until the raw smell of garlic, ginger etc. disappears.

Now add 1 tsp chilli powder, ¼ tsp turmeric powder, and ½ tsp garam masala powder. Cook for a couple of minutes without burning.

Add one large or two small tomatoes (chopped) and a few curry leaves. Cook until the tomatoes are soft.

Add the chicken pieces and cook on high heat until the chicken turns white, and most of the water from the chikcen is evaporated.

Add more salt if needed. Cover and cook on a low flame. Stir occasionally and cook until the chicken is done, about 25-30 minutes. Garnish with chopped cilantro.

If you want more red color, you may add a tsp of tomato paste. I use piriyan chilli powder which gives enough red color so I don’t add tomato paste.

Serve with rice or chapathi.