Red Chilli Chicken
Red Chilli Chicken
Ingredients
For the Red Chilli-Nut Paste
- 2 tablespoons oil
- 1 onion, sliced
- 2 tomatoes, quartered
- 6–8 red chillies, dried
- 8 almonds
- 8 cashews
- 6 garlic cloves
- 1 inch ginger, chopped
For the Chicken Dish
- 2 tablespoons oil
- 1 onion, sliced
- 1 tablespoon ginger-garlic paste
- 700 g chicken
- 1 teaspoon coriander, powder
- 1/2 teaspoon cumin, powder
- 1 tablespoon red chilli masala, powder
- 1/2 teaspoon turmeric, powder
- 1 teaspoon red chilli powder, powder
- salt, to taste
- 1/2–1 cup water
- 1 small handful curry leaves
- 1 teaspoon kasuri methi
- 2 tablespoons coriander, fresh, chopped
Instructions
- 1
Heat 2 tablespoons of oil in a pan over medium heat.
⏱️ 1 min
- 2
Add 1 sliced onion to the pan and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 4 min
- 3
Add 2 quartered tomatoes, 6–8 dried red chillies, 8 almonds, 8 cashews, 6 garlic cloves, and 1 inch of chopped ginger to the pan. Sauté all these ingredients together until they soften, about 5-7 minutes.
⏱️ 6 min
- 4
Transfer the sautéed mixture to a bowl and allow it to cool slightly. Then, grind it into a smooth paste using a blender or food processor. Set aside.
⏱️ 5 min
- 5
In a separate large pan or pot, add 2 tablespoons of oil and heat over medium heat.
⏱️ 1 min
- 6
Add 1 sliced onion and fry until it turns golden brown, about 5-7 minutes.
⏱️ 6 min
- 7
Add 1 tablespoon of ginger-garlic paste to the pan and sauté with the onions for 1 minute until fragrant.
⏱️ 1 min
- 8
Add 700 g of chicken to the pan and cook, stirring occasionally, until the chicken pieces turn white, about 5-7 minutes.
⏱️ 6 min
- 9
Stir in 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1 tablespoon of red chilli masala powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of red chilli powder. Add salt to taste.
⏱️ 2 min
- 10
Coat the chicken well with the spices and cook, stirring, for 2-3 minutes until the spices are fragrant and the chicken is thoroughly covered.
⏱️ 3 min
- 11
Add the previously prepared red chilli-nut paste to the chicken mixture. Mix well to ensure the paste is evenly combined with the chicken.
⏱️ 2 min
- 12
Pour in 1/2–1 cup of water, depending on desired gravy consistency. Add a small handful of curry leaves and 1 teaspoon of kasuri methi.
⏱️ 1 min
- 13
Stir in 2 tablespoons of fresh, chopped coriander.
⏱️ 1 min
- 14
Cover the pan and cook on low heat (dum) for 10–15 minutes, or until the oil separates from the gravy, indicating it is cooked through and the chicken is tender.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Red Chilli Chicken
For the Red Chilli-Nut Paste
- 2 tablespoons oil
- 1 onion, sliced
- 2 tomatoes, quartered
- 6–8 red chillies, dried
- 8 almonds
- 8 cashews
- 6 garlic cloves
- 1 inch ginger, chopped
For the Chicken Dish
- 2 tablespoons oil
- 1 onion, sliced
- 1 tablespoon ginger-garlic paste
- 700 g chicken
- 1 teaspoon coriander, powder
- 1/2 teaspoon cumin, powder
- 1 tablespoon red chilli masala, powder
- 1/2 teaspoon turmeric, powder
- 1 teaspoon red chilli powder, powder
- salt, to taste
- 1/2–1 cup water
- 1 small handful curry leaves
- 1 teaspoon kasuri methi
- 2 tablespoons coriander, fresh, chopped
Instructions
- 1
Heat 2 tablespoons of oil in a pan over medium heat.
⏱️ 1 min - 2
Add 1 sliced onion to the pan and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 4 min - 3
Add 2 quartered tomatoes, 6–8 dried red chillies, 8 almonds, 8 cashews, 6 garlic cloves, and 1 inch of chopped ginger to the pan. Sauté all these ingredients together until they soften, about 5-7 minutes.
⏱️ 6 min - 4
Transfer the sautéed mixture to a bowl and allow it to cool slightly. Then, grind it into a smooth paste using a blender or food processor. Set aside.
⏱️ 5 min - 5
In a separate large pan or pot, add 2 tablespoons of oil and heat over medium heat.
⏱️ 1 min - 6
Add 1 sliced onion and fry until it turns golden brown, about 5-7 minutes.
⏱️ 6 min - 7
Add 1 tablespoon of ginger-garlic paste to the pan and sauté with the onions for 1 minute until fragrant.
⏱️ 1 min - 8
Add 700 g of chicken to the pan and cook, stirring occasionally, until the chicken pieces turn white, about 5-7 minutes.
⏱️ 6 min - 9
Stir in 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1 tablespoon of red chilli masala powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of red chilli powder. Add salt to taste.
⏱️ 2 min - 10
Coat the chicken well with the spices and cook, stirring, for 2-3 minutes until the spices are fragrant and the chicken is thoroughly covered.
⏱️ 3 min - 11
Add the previously prepared red chilli-nut paste to the chicken mixture. Mix well to ensure the paste is evenly combined with the chicken.
⏱️ 2 min - 12
Pour in 1/2–1 cup of water, depending on desired gravy consistency. Add a small handful of curry leaves and 1 teaspoon of kasuri methi.
⏱️ 1 min - 13
Stir in 2 tablespoons of fresh, chopped coriander.
⏱️ 1 min - 14
Cover the pan and cook on low heat (dum) for 10–15 minutes, or until the oil separates from the gravy, indicating it is cooked through and the chicken is tender.
⏱️ 15 min