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Indian Chili Chicken Recipe
Savor the spicy and flavorful Indian Chili Chicken, a popular dish where tender pieces of chicken are marinated, fried, and then tossed in a fiery sauce made with green chilies, bell peppers, onions, and a blend of soy and chili sauces. This Indo-Chinese fusion delight is known for its tantalizing blend of heat and tang, making it a must-try for lovers of bold flavors and satisfying crunch.
Ingredients
- Chicken Breast 500 grams, cut into bite-sized pieces: The lean protein source makes this dish filling, without being heavy on the stomach.
- Greek Yogurt 2 tablespoons, or coconut yogurt for dairy-free: Acts as a tenderizer for the chicken, ensuring it's moist and flavorful.
- Ginger Paste 1 teaspoon: Adds a zesty, warm flavor and aids in digestion.
- Garlic Paste 1 teaspoon: Brings aromatic depth and has health-promoting properties.
- Turmeric Powder ½ teaspoon: Offers a beautiful color and anti-inflammatory benefits.
- Paprika or Kashmiri Chili Powder 1 teaspoon: Provides a vibrant hue and mild heat, enriching the dish's flavor without overpowering it.
- Ground Cumin ½ teaspoon: Introduces a slightly earthy, warm essence to the marinade.
- Lemon Juice 1 tablespoon: Brightens the dish with a tangy note and helps in breaking down the proteins in chicken for better texture.
- Salt: To taste it enhances all the other flavors in the dish.
- Olive Oil 2 tablespoons: Used for sautéing, it's a healthier fat option that adds richness.
- Onions Bell Peppers (2 medium onions, 1 each of red and green bell peppers, diced): These vegetables add sweetness, crunch, and nutritional value, making the dish more balanced.
- Green Chilies 2, slit: Adjustable to your heat preference, they introduce a spicy kick.
- Tomato Puree ½ cup: Forms the base of the sauce, lending a tangy sweetness and smooth texture.
- Soy Sauce 2 tablespoons, or tamari for gluten-free: Adds umami, depth, and a slight saltiness to the dish.
- Vinegar 1 tablespoon: Cuts through the richness and balances the dish.
- Honey 1 tablespoon, or maple syrup for vegan: Offers a subtle sweetness that complements the spice.
- Cornstarch 1 tablespoon, dissolved in 3 tablespoons of water: Thickens the sauce, giving it a glossy, appealing look.
- Spring Onions for garnish: Adds a fresh, crisp finish and visual appeal.
Instructions
Marinate the Chicken:
- Combine the Greek or coconut yogurt, ginger paste, garlic paste, turmeric, paprika/Kashmiri chili, cumin, lemon juice, and salt in a bowl.
- Coat the chicken pieces well and let them marinate for at least 30 minutes. This step is crucial for infusing the chicken with flavors and ensuring tenderness.
- While a minimum of 30 minutes is recommended for marinating the chicken, letting it marinate overnight in the refrigerator can significantly deepen the flavors. But if you are leaving it overnight avoid using lemon juice or anything acidic in the marination as it may spoil the prep.
Cook the Chicken:
- Heat a tablespoon of olive oil in a large pan over medium heat. Add the marinated chicken pieces, spreading them out evenly.
- Sauté until they are golden on all sides and cooked through about 8-10 minutes. Remove the chicken and set it aside. This process not only cooks the chicken but also builds a flavor foundation for the sauce.
- Ensure the chicken pieces are not overcrowded in the pan during the initial sautéing. Overcrowding can lead to steaming rather than browning, which might affect the texture and flavor development. Cook in batches if necessary.
Prepare the Sauce:
- In the same pan, add the remaining olive oil, followed by onions, bell peppers, and green chilies.
- The recipe's spice level can be tailored to individual preferences. If you're sensitive to heat, start with less green chili and chili powder, then adjust upwards if needed. Remember, it's easier to add more spice than to take it away.
- Sauté until they start to soften but retain some crunch, about 3-4 minutes, to add texture contrast to the dish.
- Stir in the tomato puree, soy sauce, vinegar, and honey, cooking for another 2 minutes to blend the flavors.
Thicken the Sauce:
- Whisk in the cornstarch slurry, allowing the sauce to thicken slightly and become glossy. This step elevates the dish, giving it a restaurant-quality finish.
- After adding the cornstarch slurry, let the sauce simmer for a couple of minutes to thicken properly.
- If the sauce becomes too thick, you can thin it with a little water or chicken broth to reach your desired consistency. Conversely, if the sauce is too thin, a little more cornstarch slurry can be added to achieve the right thickness. Always add slurry gradually while stirring to avoid lumps.
Combine Chicken and Sauce:
- Return the cooked chicken to the pan, tossing well to coat with the sauce. Cook together for 2-3 minutes, ensuring the chicken is heated through and enveloped in the flavorful sauce.
- Before adding the chicken back into the sauce, taste the sauce and adjust the seasoning if needed. Balancing the flavors of soy sauce, vinegar, and honey is key to a harmonious dish.
Garnish and Serve:
- Sprinkle chopped spring onions and cilantro leaves over the top for a burst of freshness and color. Serve this delightful Indian Chili Chicken hot, accompanied by steamed rice or noodles, for a complete meal.