Caution! – This is not a Chinese recipe… don’t let the name fool you as it fooled me. One evening when we were in the grips of hunger and there was no food at home, we decided to order from a small restaurant right across the house, as the travel time would be cut short and the food would arrive quickly. It is one of those small Indian restaurants that serve Moghlai, South Indian and Chinese cuisine…where the Chinese food is with a very obvious spicy Indian touch. Along with other things, I ordered for Chicken Chili thinking it is the Chinese side-dish that I love. Instead I got a spicy dry dish made of shredded chicken that I had never eaten before. Nevertheless I loved it, and eventually learnt (after repeated clarification from the restaurant employee who took the orders) that ‘this is “Chicken Chili” not “Chili Chicken” madam.’
DifficultyBeginnerPrep Time30 minsCook Time15 minsTotal Time45 mins
Caution! – This is not a Chinese recipe… don’t let the name fool you as it fooled me. One evening when we were in the grips of hunger and there was no food at home, we decided to order from a small restaurant right across the house, as the travel time would be cut short and the food would arrive quickly. It is one of those small Indian restaurants that serve Moghlai, South Indian and Chinese cuisine…where the Chinese food is with a very obvious spicy Indian touch. Along with other things, I ordered for Chicken Chili thinking it is the Chinese side-dish that I love. Instead I got a spicy dry dish made of shredded chicken that I had never eaten before. Nevertheless I loved it, and eventually learnt (after repeated clarification from the restaurant employee who took the orders) that ‘this is “Chicken Chili” not “Chili Chicken” madam.’
500gBoneless Chicken – Cooked with salt and shredded
½cupCoriander leaves – chopped
Salt to taste
Directions in a nutshell
Heat the oil in a pan, add the fennel seeds.
Add the whole red chilies and then the onions. Sauté for around 3 minutes, till the onions begin to turn brown.
Add the ginger, garlic, green chilies and curry leaves. Sauté for two minutes.
Now add the coriander and red chili powders and chopped tomato. Sauté for another 2 minutes.
Next add the tomato sauce and fry for another 2 minutes.
Follow this by the shredded chicken. Add the coriander leaves.
Add salt to taste and stir fry on low flame for around 5-10 minutes.
Serve hot with chapattis or parathas.
Directions
1
I recreated it in my humble kitchen and to my delight, got excellent results . I make it when I have some boneless chicken at home.
2
What gives it a different taste is fennel seeds….The aroma of fennel makes it more delicious.
3
Can there be Chicken Chili without a variety of chili??? NOPE! Red chili, green chili, chili sauce and red chili powder… we have it all here… Add onions and whole red chili to the fennel seeds.
4
Add ginger, garlic, green chili and curry leaves. A bit of coriander powder and chili powder and tomatoes.
5
Lastly add the tomato chili sauce and sauté.
6
Lastly add the chicken that you have previously cooked and shredded.
7
Stir Fry for 5 – 10 minutes. This is a great spicy dish to accompany hot chapattis. Leftovers can also be used as filling in toasted sandwiches or wraps the next day… if there is any left!
Ingredients
3tbspOil for frying
1tspFennel seeds
2big Onions – chopped
2Whole red chili – torn to halves
6Garlic pods – chopped
1inch piece of Ginger – chopped
3Green chilies – chopped
3Curry leaves
1tspCoriander powder
1tspChili powder
1medium Tomato – chopped
2tbspTomato chili sauce
500gBoneless Chicken – Cooked with salt and shredded
½cupCoriander leaves – chopped
Salt to taste
Directions in a nutshell
Heat the oil in a pan, add the fennel seeds.
Add the whole red chilies and then the onions. Sauté for around 3 minutes, till the onions begin to turn brown.
Add the ginger, garlic, green chilies and curry leaves. Sauté for two minutes.
Now add the coriander and red chili powders and chopped tomato. Sauté for another 2 minutes.
Next add the tomato sauce and fry for another 2 minutes.
Follow this by the shredded chicken. Add the coriander leaves.
Add salt to taste and stir fry on low flame for around 5-10 minutes.
Serve hot with chapattis or parathas.
Directions
1
I recreated it in my humble kitchen and to my delight, got excellent results . I make it when I have some boneless chicken at home.
2
What gives it a different taste is fennel seeds….The aroma of fennel makes it more delicious.
3
Can there be Chicken Chili without a variety of chili??? NOPE! Red chili, green chili, chili sauce and red chili powder… we have it all here… Add onions and whole red chili to the fennel seeds.
4
Add ginger, garlic, green chili and curry leaves. A bit of coriander powder and chili powder and tomatoes.
5
Lastly add the tomato chili sauce and sauté.
6
Lastly add the chicken that you have previously cooked and shredded.
7
Stir Fry for 5 – 10 minutes. This is a great spicy dish to accompany hot chapattis. Leftovers can also be used as filling in toasted sandwiches or wraps the next day… if there is any left!
Chili chicken is another one of those dishes that no one knows the origin of, but it is such a rage in India. Many innocent, naïve children grow up crazy about Chicken Lollypop, Chili Chicken and Chicken Manchurian unaware for a long time that these dishes are not exactly part of authentic Chinese cuisine –…
This is one of the recipes that have been in my backlog for a while. I actually made the ladoos during Diwali because this is one of the easy sweets traditionally made during Diwali and Ganesh Chathurthi; but missed out putting up the recipe. Well it is never too late… Infact, this was the first…
Hardly a week that goes by without chicken being served for atleast one meal in my house. There are hundreds of different ways one can cook chicken…. Tiny little variations to age-old recipes or completely new creations, chicken is a great ingredient to experiment with. This recipe is not an experimental though, Chicken Varattiyathu or…
There is no dearth of chicken recipes out there….the web world is swarming with so many poultry recipes that you can almost hear the clucking of numerous chickens!! And how can it not be, since it is one of the easiest, most delicious, accessible and affordable meats on the market. Not to mention the versatility…
I would like to wish everyone a very Happy Diwali!In India irrespective of what religion one follows, everyone gets caught up in the excitement, brightness and sweetness of Diwali. One of the most popular festivals of India, it is celebrated all over the country. It is like being in one gigantic firework with the sound…
Indian cuisine is so full of variety and flavors. So many different cultures, all with their unique ways of using the same ingredients, and different methods of cooking – there is always a lot to experiment and learn. This is a Goan – Manglorean recipe for Mutton Chilli given to me by one of our…
6 Comments
I have tried this with left over of a roast whole chicken, especially the chicken breasts.. I added some carrots finely chopped and after adding the chicken added some red cabbage to it… Excellent colour and vegetables eaten by kids without any hastle….Mums always have a way to get it done!!!!
Tried this today as I had leftover steamed chicken from dinner last night. Loved it! I didn’t have any tomato chili sauce, so substituted with some tomato paste and red chili sauce. Turned out rather spicy but i guess that’s how it is supposed to be!
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
I have tried this with left over of a roast whole chicken, especially the chicken breasts.. I added some carrots finely chopped and after adding the chicken added some red cabbage to it… Excellent colour and vegetables eaten by kids without any hastle….Mums always have a way to get it done!!!!
Good one 🙂
Tried this today as I had leftover steamed chicken from dinner last night. Loved it! I didn’t have any tomato chili sauce, so substituted with some tomato paste and red chili sauce. Turned out rather spicy but i guess that’s how it is supposed to be!
Jen, nice to know tht u tried it.. Well, yes, it has to b spicy. 🙂