Chilli chicken | How to make Chilli Chicken Recipe

Chilli Chicken Recipe is one of our family favorite recipe next to chicken manchurian. I often get confused with the chilli chicken and the chicken manchurian as both are prepared in the same way with very slight difference. One of my friend said in chilli chicken, boneless chicken breast is marinated and fried and while preparing chilli sauce is added along with tomato sauce but in chicken manchurian shredded chicken pieces are marinated with corn flour mixture and fried to a crispy balls and prepared with tomato sauce and bit sweeter in taste. If you know any other difference between the chilli chicken and the chicken manchurian just let me know.

In restaurants, you can notice that chicken pieces in chilli chicken would be tender and juicy. But when we do it in house, chicken may become dry and rubbery while we fry it. In order to get juicy and tender chicken, we need to do brining. Brining is a process similar to marination in which meat or poultry is soaked in brine before cooking. Salt is added to cold water in a container, where the meat is soaked anywhere from 30 minutes to a few days. The amount of time needed to brine depends on the size of the meat. Instead of salt water, you can do it with salted buttermilk also. After brining, drain the pieces and use it. Eggs can also be used to keep the chicken from drying. In this chilli chicken recipe, I used eggs in marination. So now lets go to chilli chicken recipe.

You can try other chicken recipes from my blog and some I have given below.

Chicken 65 Restaurant Style
Crispy Chicken Fry
Ginger Chicken Fry
Butter Chicken Roast
Garlic Tomato Chicken Roast

Chilli Chicken Recipe

Preparation time: 50 min (+1 hr soaking time) | Cook Time: 30 min | Serves: 4

Recipe Category: Appetizer | Recipe Cuisine: Indian

Ingredients

For Marination
Boneless Chicken - 1/2 kg

Soya sauce - 1 tbsp

Chilli sauce - 1 tbsp
Pepper Powder - 1/4 tsp
Chilli powder - 1/2 tsp

Egg white - from 1 egg (or 2 tbsp all purpose flour + 2 tbsp corn flour)

For Seasoning

Soya sauce - 2 tsp
Chilli sauce - 2 tsp
Chilli powder - 1 tsp
Vinegar - 1.5 tsp
Sugar - 1 tsp

Other Ingredients
Onion - 2 medium sized (Cubed)
Capsicum / Bell peppers - 1 cup (cubed)
Green chillies - 2 cut lengthwise
Spring onion - 1 (chopped finely) + little for garnishing

Method for preparing Chilli Chicken

1. Wash the chicken nicely with salt and turmeric powder. Add the tomato sauce, pepper powder, soya sauce, egg white.

2. Add the chilli powder and marinate for 1hr at least.

3. Now add the corn flour and all purpose flour and mix well.

4. In a vessel add oil and when hot add the marinated chicken pieces in little batches and fry them to crispy. When they turn golden colour, Filter the excess oil in kitchen towel and keep them aside.

5. Meanwhile prepare the sauces in the bowl. Add the tomato chilli sauce, soya sauce, vinegar, sugar, pepper and keep it ready. (Got this tip from here).

6. In the vessel, add the oil and add the garlic and green chilli. Fry them. Add the cubed onions.

7. Add the capsicum and let them cook till 70 percent as we want them to be crunchy and not mushy. Now add the prepared sauce and mix them. 

8. Add the fried chicken pieces and mix them till they are well coated with the sauces. Check for the salt and adjust it.

9. Yummy chilli chicken is ready. Garnish with spring onions and serve it hot. 

10. I served this chilli chicken with Veg Fried Rice

Notes:
1. In seasoning, instead of chilli sauce, you can also add the tomato ketchup.
2. Try to do brining the chicken pieces the before night to make it tender and for best results of chilli chicken. If you are short of time, atleast do it for 1 hr and keep in fridge then prepare as ususal.
3. To get the bright red color to the chicken you can use the kashmiri chilli powder. If unavailable, you can use edible red colour.
4. Soya sauce already contains salt. So check before adding the salt.
5. You can avoid or reduce green chillies, when giving to children, as chilli sauce gives enough spiciness.

Tags: Chilli Chicken, how to make Chilli Chicken Restaurant Style Chilli Chicken Difference between Chilli Chicken and Chicken Manchurian

Garlic Tomato Chicken Roast | Chicken Recipes | Sunday Special Recipes

Garlic Tomato Chicken Roast... Do you feel the name is different?? Yes I too thought the same, when I first saw the recipe here. Since it looks simple and I love the garlic flavor,  I thought I can give a try to the recipe and bookmarked the recipe. Finally last Sunday, I took the recipe as a base and slightly modified according to my family taste. It came out good and everyone in our family loved it. So here goes the tasty and yummy Garlic Tomato Chicken Roast Recipe. 

Here are the other chicken recipes for you to check.. 

Pepper Chicken Dry

Butter Chicken Roast

Ginger Chicken Fry

Crispy Chicken Fry

Karaikudi Chicken

Garlic Tomato Chicken Roast Recipe

Preparation time: 20 min (+1 hr marination) | Cook Time: 50 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Chicken - 1/2 kg

Garlic cloves - 20 cloves (with or without skin)

Tomato - 2 tomatoes (pureed)

Chilli powder - 3/4 tbsp

Coriander powder - 1/2 tbsp

Garam masala powder- 1/4 tsp

Ginger paste - 1/2 tsp

Salt - as per taste

Oil - 4 tbsp

Coriander leaves - for garnishing

To temper (Optional)

Cinnamon stick - 1

Cloves - 3 to 4

Fennel seeds - 1/4 tsp

Curry leaves - 1 spring

Star anise - 1

Method to prepare Garlic Tomato Chicken

1. Crush the garlic nicely. (you can use your mortar or food processor to do so). Keep it ready. Now wash the chicken to remove the smell. (How to remove the poultry smell from chicken). Let the water drain out. Now add the mentioned powders and salt and mix well.

2. Add the ginger paste and the crushed garlic cloves. Mix them thoroughly and let it rest for 1 hr. 

3. Add 2 tbsp oil and add the tempering items and fry for a minute. Then add the chicken pieces and start cooking. Cover and cook it.

4. The chicken leaves out water and let the chicken cook by its own water. It might take around 10 to 12 minutes. Meanwhile puree the tomato and add it to the chicken. Again close and cook. Now and then mix the chicken and also check if chicken has water or else it gets burn at the bottom.

5. Now add the remaining 2 tbsp oil and cook it. No need to add water. Keep stirring the chicken. Finally add the coriander leaves and switch off the stove.

6. Serve the chicken with plain rice or as a side dish. 

Yummy and tasty Garlic Tomato Chicken Roast is ready. 

Notes:

1. All the tempering items are optional. I added for our family taste. The original recipe, doesn't call for the tempering items. 

2. If you feel, chicken not cooked properly, then add slight water. Do not add more.

3. After adding the oil for the second time, do not close and cook. Keep it open and cook. 

Tags: Garlic tomato chicken roast, chicken roast, Indian chicken recipe, Sunday special recipe, Tomato Garlic chicken roast

Ginger chicken fry | How to make Ginger Chicken dry version | Chicken Recipes | Sunday Special Recipes

Ginger Chicken: When I was browsing for a new recipe, I got attracted to the simplicity of this recipe. Since I mostly love chicken in snack form, I immediately tried this and it came out super good. This can be done in gravy form or in dry version and can be had as a snack. Here we will see the Dry version of the Ginger Chicken. You can check all chicken recipes here. 

Other chicken snacks for you to try

Chicken 65 Restaurant Style 

Crispy Chicken (like KFC)
Popcorn chicken
Country Chicken Fry
Pepper Chicken Chettinad

Ginger Chicken Fry

Preparation time: 10 min | Cook Time: 20 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients
Chicken - 1/2 kg
Ginger - 2 inch (chopped finely)
Ginger garlic paste - 1 tbsp
Black pepper powder - 1/4 tsp
Tomato chilli Sauce - 2 tbsp
Red food coloring - 1 or 2 pinch
Oil - 4 tbsp
Salt as per taste
Coriander leaves for garnishing
Water - for sprinkling

Marination
Soya sauce - 1 tbsp
Vinegar - 1 tbsp
Corn flour - 1 tbsp
Salt - 1/4 tsp
Water - 2 tbsp

To Grind
Onion - 1 big
Green chilli - 2
Curry leaves - 2 springs
Coriander leaves - 1 handfull

Method
1. Wash the chicken well and add soya sauce, vinegar, corn flour and salt and mix them together. Let them marinate for an hour.

2. Take the ingredients under to Grind and grind them to a paste using a food processor. (Do not add ginger while grinding. We are going to add in the next step)

3. In a vessel or kadai or a wide pan, add oil and sauté the chicken until it gets cooked with its own water. Add the chopped Ginger pieces and sauté them. When they got mixed up well, add the ginger garlic paste and sauté them.

4. Add the ground paste now and cook the chicken by sprinkling little water. ( should be around 1 or 2 tbsp only)

5. When the chicken are almost done, add pepper powder and mix well. Then add the tomato sauce and red food coloring and toss the chicken well. Chicken should be well coated with the sauce and coloring.

6. Garnish with coriander leaves and serve it.

Yummy Dry Ginger Chicken is ready

Notes:
1. Adding food color is purely optional. Since it gives nice color, I have added it.
2. Adding tomato chilli sauce is also optional, but it gives the tangy and sweet taste to the fry.
3. You can even fry the chicken with butter, it increases the flavor.

Tags:Ginger chicken fry, Chicken Recipes, Chicken snack Recipes, Indian Ginger Chicken, How to make Ginger chicken fry, Sunday Special Recipes

Chicken 65 | Restaurant Style Chicken 65 | Easy Party Snacks | South Indian Chicken Recipes | Easy Fried Chicken | Sunday Special Recipes

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her. Do try this restaurant style chicken 65 at home n enjoy your day. 

You can also view other chicken recipes below
Kaju Chicken

Chicken kuzhambu 

Simple chicken masala

Chicken gravy step by step 

Nadan Kozhi Curry

Pepper Chicken Chettinad

Naatu Kozhi Biriyani

Restaurant Style Chicken 65

Preparation time: 15 min (marination / soaking time 1 hr) | Cook Time: 10 min Total Time: 25 min ( exclude marination) | Serves: 6

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

Chicken - 1/2 kg ( boneless )

Oil - for frying 

To grind

Ginger paste - 1 tbsp ( or fresh ginger of 2 inches)

Garlic - 2 pods

Green chilli - 2 or 3

Coriander leaves - few  

Curry leaves - few

To Mix

Chilli powder - 2 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Cumin powder - 1/2 tsp

Turmeric - 1/5 tsp

Corn flour - 1 tbsp

Rice flour - 2 tbsp

All purpose flour - 3 tbsp

Curd - 4 tbsp

Lemon juice - 3 tbsp

Salt - as per taste

Red food colour - a pinch ( optional ) ( but I didn't add )

Method

1. Grind the ingredients mentioned in To Grind and make a coarse paste. If needed add little water. 

2. Add the mentioned flours, powders, salt, curd, lemon juice and the ground paste. 

3. Mix them well. If water is needed add  little by little. To this add the chciken pieces and allow to marinate for 1 hr.

4. After 1 hr, heat a vessel with oil in medium flame. 

5. When the oil is hot enough to fry the chciken pieces, add the pieces in 4 to 5 pieces in a batch and fry them till they are  light brown in colour. ( see notes )

6. Filter the excess oil in kitchen tissue. 

7. Serve then hot as a evening snack snack or as a side dish.

Yummy Restaurant Style Chicken 65 is ready

Notes

1. After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking.
2. You can adjust the chilli powder according to your family taste.
3. Boneless chicken works good for this recipe.

Tags: Chicken Recipes, Chicken 65 Recipes, Kozhi Recipes, Chicken 65, Restaurant Style Chicken 65, easy Chicken 65 for beginners, how to make Chicken 65, how to make Chicken 65 restaurant style, Chicken 65 fry, Non vegetarian Recipes, easy Chicken 65, bachelors recipes, Chicken 65 for bachelors, How to make Chicken 65 step by step, Madras Chicken 65, Indian Chicken 65

Kaju chicken | Cashew chicken step by step | Chicken in cashew gravy | Sunday Special Recipes | Side dish for Naan | Non vegetarian Recipes | Chicken Recipes

Kaju chicken or cashew chicken curry is one dish which goes well with naan or roti or as side dish for Biryani. I already posted a different version of cashew chicken gravy and this one I want to make it step by step and bit more spicy. This cashew chicken I prepared last week and we just loved it. But those who are health conscious can avoid this as the calorie content is high in this curry. Lets see how to make this cashew chicken or kaju chicken gravy - perfect side dish for roti or naan.

Below are some more chicken recipes to try

Chicken kuzhambu for beginners

Simple chicken gravy

Pepper chicken chettinad

Nadan Kozhi Curry

Country chicken Kurma

Cashew Chicken / Kaju Chicken

Preparation time: 10 min (exclude marination) | Cook Time: 35 min 
Total Time: 45 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: Indian

Ingredients

Marination

Chicken - 1/2 kg

Chilli powder - 1 tsp

Coriander powder - 1 tsp
Turmeric powder - 1/5 tsp
Yogurt/Curd - 3 tbsp
Oil - 1 tsp

Gravy

Cashew - 1/2 cup
Milk - 3/4 cup

Onion - 2 big

Tomato - 2 big

Cumin seeds - 1/4 tsp

Chilli powder - 1 tsp (see notes)

Coriander powder - 1 tsp (see notes)

Cumin powder - 3/4 tsp
Garam masala - 1/2 tsp

Green chilli - 2 

Salt - as per taste

Water - as required

Oil - 2.5 tsp

Curry leaves - 1 string

Coriander leaves - for garnishing 

Spices
Cloves - 4 to 5

Fennel seeds - 1/2 tsp

Cinnamon stick - 2 to 3

Star anise - 2 to 3

Bay leaf - 1 (crushed)

Cardamom - 1

Method

1. Wash and cut the chicken pieces. Again wash with salt. Filter all the excess water, and let it dry out for 10 min atleast. Add the chilli powder, cumin powder, coriander powder, salt, curd.

2. Mix it nicely and add 1/2 tsp sesame oil and again mix it. Let it sit for 35 to 45 min.

3. Take the cashews, wash them and soak them with 1/2 cup milk. Let it soak for 10 min. Transfer to food processor and grind to a smooth paste. (if milk is not enough add milk, little by little, until smooth paste is made)

4. In a pan, add the oil and when hot add the onion and tomato. Saute them well. 

5. Allow them to cool and transfer to the food processor and make a fine paste. Keep aside.

6. In the same pan, add 1 tbsp oil and add the spices mentioned in the ingredient list and urud dal and cumin seeds and fry for a min. Add the curry leaves, green chillies and fry again for a min. Add the ginger garlic paste and saute till the raw smell goes off. Add the ground paste.

7. Add little water and allow to boil. Now add the marinated chicken and add the coriander powder, chilli powder and garam masala. Allow the chicken to cook completely.  

8. To this add the cashew paste and water. Adjust the salt, add the water and allow to cook for another 5 min. 

9. The gravy starts to thicken. Add the chopped coriander leaves and switch off the stove. 

10. Serve the the yummy and delicious cashew chicken with naan or roti.

Tasty, Rich and Lip-smacking cashew chicken is ready to be served

Notes:

1. In step 7 I added Chilli powder and coriander powder as I felt, the spiciness is not enough for our family taste buds. So add according to your family taste.

2. This recipe definitely has more calorie. So those who are health consicous can avoid this. 

Tags: Chicken Recipes, Cashew Chicken Recipes, Kaju Chicken Recipes, Chicken in cashew sauce, Chicken and cashew, Kozhi Recipes, Kaju chicken Masala Recipes, Cashew chicken, easy Cashew Chicken for beginners, how to make Cashew Chicken, Cashew Chicken gravy, Non vegetarian Recipes, easy Cashew Chicken, bachelors recipes, Cashew Chicken for bachelors, How to make cashew chicken step by step, Madras Cashew Chicken, Indian Cashew Chicken