18 Chilli Chicken

by SheebaMuhammed
Hot n spicy chilly chicken
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(boned & skinned) - 1 lb
  • Dry red chillies(large chillies soaked in warm water, Kollamulaku) - 18 nos
  • Cumin seeds(Jeerakam) - 1 tsp
  • Fennel(Perinjeerakam) - 1/2 tsp
  • Coriander seeds - 2 tbsp
  • Fresh ginger(peeled & pulped) - 3-4 pieces
  • Lemon juice - 1 no
  • Salt(As reqd) -
  • Vegetable oil for deep frying -
  • Lemon wedges for garnishing -
  • Note : Reduce Chilli if you don`t like spicy food. -
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(boned & skinned) - 1 lb
  • Dry red chillies(large chillies soaked in warm water, Kollamulaku) - 18 nos
  • Cumin seeds(Jeerakam) - 1 tsp
  • Fennel(Perinjeerakam) - 1/2 tsp
  • Coriander seeds - 2 tbsp
  • Fresh ginger(peeled & pulped) - 3-4 pieces
  • Lemon juice - 1 no
  • Salt(As reqd) -
  • Vegetable oil for deep frying -
  • Lemon wedges for garnishing -
  • Note : Reduce Chilli if you don`t like spicy food. -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Dry roast the cumin, fennel and coriander together and then grind with the drained chillies.
  2. Mix the ground spices with ginger, lemon juice and salt in a bowl.
  3. Chop chicken into bite size pieces.
  4. Add chicken to bowl and mix with the marinade thoroughly.
  5. Cover and refrigerate overnight.
  6. Heat oil in steep sided pan or wok. You¦ll need at least 1 inch of oil in bottom of the pan.
  7. Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
  8. Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.
  9. You can keep chicken warm in a low oven until all is ready.
  10. Garnish with lemon wedges.
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