Best 4 Indian Style Chile Chicken Recipes
Tantalize your taste buds with a culinary journey to India, where flavors dance on your palate. Embark on an aromatic adventure with our Indian-style Chile Chicken, a symphony of spices, chiles, and succulent chicken that will leave you craving more. This delectable dish is a harmonious blend of heat, tanginess, and umami, sure to set your taste buds ablaze.
In this comprehensive guide, we present not just one, but three tantalizing variations of Indian-style Chile Chicken. Experience the fiery zest of the Classic Indian-style Chile Chicken, where succulent chicken is enveloped in a vibrant marinade of ginger, garlic, yogurt, and a melange of Indian spices, then seared to perfection.
For those seeking a smoky and robust flavor, the Tandoori-style Chile Chicken is a must-try. Marinated in yogurt, tandoori masala, and a touch of fenugreek, the chicken is grilled to perfection, infusing it with an irresistible smoky aroma.
If you prefer a milder yet flavorful option, the Green Chile Chicken awaits. Tender chicken is bathed in a vibrant green marinade of cilantro, mint, green chiles, and spices, then gently simmered in a creamy tomato sauce. Each bite offers a delightful burst of freshness and a subtle hint of heat.
No matter your preference, these three Indian-style Chile Chicken recipes promise an unforgettable culinary adventure. So, gather your ingredients, ignite your stove, and let's embark on this flavorful journey together.
INDIAN-STYLE CHILE CHICKEN
I recently competed in a Chinese cooking competition that was broadcast internationally live from Times Square in New York City. The sheer ethnic display of this event, the flaming woks, and the gaze of the huge crowd not only inspired me, but drove me to delve further into this compelling cuisine. I and a host of other ''celebrity'' chefs were challenged to make a traditional version of a Chinese staple, Kung Pao Chicken, within a very short time frame-a pressure cooker indeed! As much as I enjoyed the process and ultimately the dish, I craved the addition of a couple of Indian spices. Indo-Chinese is enjoyed by many Indians, and I hope you enjoy one of my favorites in this genre.
Provided by Maneet Chauhan
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
- For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
- Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
EASY INDIAN-STYLE CHICKEN
This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)
Provided by Ania
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
- Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
- Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 11.4 g, Cholesterol 58.6 mg, Fat 20 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 11.1 g, Sodium 195.7 mg, Sugar 5.2 g
INDIAN CHILI CHICKEN
A simple yet delicious Indian chicken dish taught to me by a good friend. Works best if you have a wok. Serve with steamed or sticky rice and your choice of naan. (Start cooking the rice when you start the first step.) You can add an extra presentation flair by slicing the peppers at an angle.
Provided by Into the Fire
Categories Chicken Breast
Time 45m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 11
Steps:
- Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
- Cut chicken breast fillets into bite-sized pieces.
- Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
- Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
- Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
- Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
- By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
- The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
- Serve with rice and naan and top with cilantro. Yumm!
Tips:
- Use a good quality chicken: Boneless, skinless chicken breasts or thighs work well for this recipe.
- Marinate the chicken for at least 30 minutes: This will help the chicken to absorb the flavors of the marinade.
- Use a heavy-bottomed pan: This will help to prevent the chicken from burning.
- Cook the chicken over medium heat: This will help to ensure that the chicken is cooked through without burning.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly.
- Serve the chicken immediately: This is when it is at its best.
Conclusion:
This Indian-style chile chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, and the sauce is flavorful and slightly spicy. Serve it with rice or naan bread for a complete meal.
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