Crispy and Spicy Chilli Chicken Recipe – Indian Style
Cuisine: Indian
Course: Side Dish
Diet: Non-Vegetarian
Servings: 5
Total Time: 25 minutes (Prep: 10 minutes | Cook: 15 minutes)
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 1 kg |
| Salt | To taste |
| Turmeric powder (Haldi) | 1 tablespoon |
| Coriander (Dhania) leaves – chopped | 4 tablespoons |
| Green chillies – chopped | 5 |
| Cinnamon stick (Dalchini) | 2-inch piece |
| Cloves (Laung) | 2 |
| Cumin seeds (Jeera) | 2 tablespoons |
| Garlic | 1 clove |
| Ginger – grated | 2 ½ inches |
| Onion – sliced | 1 large |
| Curry leaves | 15 leaves |
| Curd (Dahi / Yogurt) | 1 cup |
| Corn flour | 4 tablespoons |
| All-purpose flour (Maida) | 1 tablespoon |
| Egg white | 1 |
| Sunflower oil for deep frying | As required |
Instructions
-
Preparation of Chicken:
Start by cleaning the chicken and cutting it into bite-sized pieces. Slice the onion into thin rounds. Set them aside along with the curry leaves.
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-
Roasting the Spices:
Heat 2 teaspoons of oil in a kadai (wok) and add cumin seeds. Allow the seeds to sizzle for a few seconds. Then, add the ginger, garlic, green chillies, cinnamon stick, and cloves. Roast the ingredients until the chillies turn slightly brown and aromatic. -
Grinding the Masala Paste:
Once the spices are roasted, transfer them along with the chopped coriander leaves into a mixer. Add a little water if necessary and grind everything into a fine, thick paste. Set this masala paste aside for later use. -
Marinating the Chicken:
In a large mixing bowl, combine the chicken pieces with salt and yogurt. Add the prepared masala paste, turmeric powder, corn flour, all-purpose flour (maida), and egg white. Mix everything thoroughly so that the chicken is evenly coated with the marinade. Let the chicken marinate for at least 4 hours in the refrigerator to allow the flavors to infuse. -
Deep-Frying the Chicken:
After the marination period, heat enough sunflower oil in a deep frying pan or wok. Once the oil is hot, carefully drop the marinated chicken pieces into the oil, one by one, over a low flame. This slow frying process helps in making the chicken crisp and golden brown. Fry the chicken in batches, ensuring each piece is fried to a perfect golden brown. Once done, remove the chicken from the oil and place them on a kitchen towel to drain excess oil. -
Frying the Onion and Curry Leaves:
In the same hot oil, increase the heat to medium-high and deep fry the onion slices and curry leaves until they become crisp. This step will add a crunchy texture and aromatic flavor to your dish. -
Serving:
To serve, place the crispy fried chicken on a serving platter and top it with the fried onions and curry leaves. This garnish adds an extra layer of crunch and flavor to the dish. -
Final Touch:
Serve this delicious Crispy and Spicy Chilli Chicken as a side dish along with steamed rice and a bowl of Milagu Rasam (Village Style Pepper Rasam) for a complete Indian meal. It’s perfect for a dinner gathering with friends and family.
Tips for Best Results:
- Marination: Allowing the chicken to marinate for at least 4 hours (or overnight if possible) will ensure the flavors penetrate deeply into the chicken.
- Frying Temperature: Fry the chicken on a low flame initially to cook through, and then increase the heat for a crisp finish. Be mindful of not over-crowding the frying pan to maintain even cooking.
- Spice Level: You can adjust the number of green chillies based on your spice tolerance. For a milder version, reduce the number of chillies.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 28g |
| Carbohydrates | 16g |
| Fat | 21g |
| Fiber | 1g |
| Sodium | 200mg |
| Cholesterol | 70mg |
Crispy and Spicy Chilli Chicken is a deliciously crispy, spicy treat that’s perfect for any occasion. The unique blend of roasted spices and the crispy texture of the fried chicken creates a delightful contrast of flavors. Serve it with steamed rice and a peppery rasam for an authentic Indian feast!
