Crispy and Spicy Chilli Chicken Recipe - Indian Style
Crispy and Spicy Chilli Chicken Recipe is an Indian style chilli chicken with a twist. Marianted in Indian spices and depp fried. The addition of fried onions and fried curry leaves adds a great punch to the dish both in terms of flavour as well as texture.
Crispy and Spicy Chilli Chicken Recipe is a wonderful twist to regular chilli chicken recipe. Made with Indian spices and a generous topping of fried onions and curry leaves
Chicken is marinated for long in a plethora of spices and then is deep fried and adorned with fried onions and curry leaves.
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- 1 kg Chicken
- Salt , to taste
- 1 tablespoon Turmeric powder (Haldi)
- 4 tablespoons Coriander (Dhania) Leaves , chopped
- 5 Green Chillies , chopped, adjust to taste
- 2 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 2 tablespoon Cumin seeds (Jeera)
- 1 Garlic
- 2-1/2 inch Ginger , grated
- 1 Onion , sliced
- 15 Curry leaves
- 1 cup Curd (Dahi / Yogurt)
- 4 tablespoons Corn flour
- 1 tablespoon All Purpose Flour (Maida)
- 1 Egg white
- Cooking oil , to deep fry
How to make Crispy and Spicy Chilli Chicken Recipe - Indian Style
To begin making Crispy and Spicy Chilli Chicken Recipe, Clean chicken and chop them to bite sized pieces.and slice the onions as well.
In a kadai, heat about 2 teaspoons oil and cumin seeds and wait for a few seconds till they sizzle. Immediately add ginger, garlic, green chillies, cinnamon sticks, and cloves to roast well till the chillies brown a bit.
Once it is done, in a mixer, add the roasted masalas and coriander leaves into it and grind them into fine thick paste. You can add a bit of water to make a paste.
Keep this paste aside for later use.
In a large mixing bowl, add chicken pieces and put in salt, curd/yogurt into it. Add the ground thick masala paste, turmeric powder, corn flour, maida, egg white and stir nicely until the chicken gets coated evenly with all the ingredients.
Keep this chicken mixture to marinate for about 4 hours in the refrigerator.
Once the chicken is marinated for 4 hours, heat enough oil to deep fry, in a deep frying pan.
Once the oil is hot enough, drop the chicken pieces one by one into the deep frying pan on a low flame to allow them to crisp up.
Now once the chicken pieces turn to golden brown colour, take them off from the pan onto a kitchen towel. Fry all the chicken in batches until they are crisp and golden brown.
Once all the chicken is fried, in the same hot oil, deep fry the onion slices and curry leaves till crisp, on a medium high heat.
While serving, serve crispy fried chicken and top it with some fried onions and curry leaves.