HYDERABADI CHILLI CHICKEN CURRY | HYDERABADI CHILLI CHICKEN RESTAURANT STYLE
Hyderabadi Chilli Chicken Curry | Hyderabadi Chilli Chicken Restaurant Style | Hyderabadi Style Green Chilli Chicken | Hyderabadi Chilli Chicken | Green Chilli Chicken Curry | Hyderabadi Style Chicken Curry | Chicken Curry | Chicken Recipe
Ingredients for Hyderabadi Chilli Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken, curry cut with bones - 1 Kg
Onion-Chilli Green paste:
- Onion, cubed- 2 medium (160 gms)
- Ginger, chopped- 2 inches (20 gms)
- Garlic cloves- 12-14( 15 gms)
- Green Chillies- 10 (25 gms)
- Coriander Leaves, chopped- 8 tbsp (40 gms)
For the Marination:r
- Turmeric powder-1 tsp
- Salt- 2 tsp
- Whisked curd/yogurt- 8 tbsp (200 gms)
- Green paste made in grinder
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1.5 tsp
- Later,
- Garam Masala Powder- 2 tsp
Other Ingredients:
- Green Chillies, cut- 4-5
- Oil -5-6 tbsp
For Garnish:
- Coriander leaves, chopped- 4 tbsp
Preparation:
- To make the Green paste, peel and cube/thick slice the onions, peel the ginger and garlic and chop the ginger & coriander leaves. Also cut the green chillies into two.
- To make the paste, add all these items to a grinder and grind into a paste.
- Whisk the yogurt and set it aside.
- Marinate the chicken pieces with the green paste, turmeric, whisked curd/yogurt and salt.
- Set aside for 30 mins.
Process:
- Heat oil in a pan or kadhai and then add the green chillies. Give a stir and lower the heat. Add the spice powders other than Garam Masala powder and give a mix for 15 secs.
- Add the marinated chicken, give a mix and fry on high heat for around 5 mins till chicken turns white and oil starts to leave the sides.
- Now cover & cook on low heat for around 20 mins till the masala is cooked, chicken is tender and oil separates. Do stir it once after 10 mins.
- Now add the garam masala powder, give a mix and cover & cook for another 5 mins.
- Lastly garnish with chopped coriander leaves
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Chili Chicken recipe | होटेल जैसा चिली चिकन घर पे | spicy Chilli Chicken at home | Chef Ranveer Brar
CHILI CHICKEN | चिली चिकन - Another recipe that I have had a huge, I mean huge demand for is restaurant style Chilli Chicken. So here's my recipe with all tips and tricks.
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CHILI CHICKEN
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2
Ingredients
For First Marination
450 gms Chicken breast, cut into strips, चिकन
1 tbsp Sesame oil, तिल का तेल
Salt to taste, नमक स्वादअनुसार
½ tsp Black peppercorns, crushed, काली मिर्च का पाउडर
½ tsp White pepper powder, सफेद कालीमिर्च का पाउडर
1 tsp Red chili sauce, रेड चिली सॉस
1 tsp Ginger Garlic Paste, अदरक लहसुन का पेस्ट
1 Egg, अंडा
For Second Marination
1 heaped tbsp Cornstarch, कॉर्न स्टार्च
2 tbsp Refined flour, मैदा
1 tsp Baking soda, बेकिंग सोडा
1 Egg, अंडा
Salt to taste, नमक स्वादअनुसार
1 tsp Oil, तेल
Oil for frying, तेल तलने के लिए
For Sauce Mixture
1 tbsp dark Soy sauce, डार्क सोया सॉस
½ tbsp Tomato ketchup, टोमेटो केचप
½ tbsp Red chilli sauce, रेड चिली सॉस
1 tbsp Green chilli sauce, ग्रीन चिली सॉस
½ tsp Vinegar, सिरका
2-3 tbsp Water, पानी
½ tsp Sugar, चीनी
½ tsp Black pepper powder (optional) काली मिर्च का पाउडर
For Tempering
1 tbsp Oil or sesame oil (optional), तेल
2 Dry red chillies, broken into half, सूखी लाल मिर्च
½ inch Ginger, chopped, अदरक
2-3 Garlic cloves, chopped, लहसुन
1 Green chili (less spicy, chopped) हरी मिर्च
1 fresh Red chilli, chopped, ताज़ी लाल मिर्च
1 large Onion, cut into strips, प्याज
Prepared Sauce Mixture, सॉस का मिश्रण
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
1 tbsp Cornstarch Slurry, कॉर्न स्टार्च का लिजाम
½ Red bell pepper, cut into strips, लाल शिमला मिर्च
1 medium size Green bell pepper, cut into strips, हरी शिमला मिर्च
Fried Chicken Strips, तले हुए चिकन स्ट्रिप्स
2 tbsp Spring onion, roughly chopped, प्याज़ पत्ता
For Garnish
Coriander sprig, धनिया पत्ता
Process
For First Marination
Firstly cut the chicken into strips and keep it in a medium size bowl, add sesame oil.
Add salt to taste, black peppercorns, white pepper powder, red chili sauce, ginger garlic paste.
Add egg and mix everything well. Rest it for 10 minutes.
For Second Marination
In the same bowl, add cornstarch, refined flour, baking soda, egg, salt to taste, and oil.
Mix everything well and keep it aside for further use.
For Frying
Heat oil in a kadai on medium flame.
Now, fry the marinated chicken on a slow to medium flame till golden in color and cook well from inside.
Remove in an absorbent paper and keep it aside for further use.
For Sauce Mixture
In a bowl, add dark soy sauce, tomato ketchup, red chili sauce, green chili sauce, and vinegar.
Add water, sugar, black pepper powder and mix it well. Keep it aside for further use.
For Tempering
In a wok or kadai, add oil once it gets hot, add dry red chillies and let it splutter well.
Add ginger, garlic, green chili, red chili and saute it well. Add onion and saute well.
Add prepared sauce mixture, salt to taste and mix well.
Add cornstarch slurry and mix well, add red bell pepper, green bell pepper mix well.
Add fried chicken strips and toss it well. Add spring onion and toss well.
Once it's done, transfer it into a serving dish, garnish it with coriander sprig and serve hot.
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The BEST Chilli Chicken
Chilli Chicken is a family fave every time we go out for Hakka Chinese Food. The combination of fiery green chilli, dark soy, and sweet onions is so delicious.
I've cracked the code on this dish, and in this video I'll show you how to bring restaurant quality Chilli Chicken home with this super simple recipe. Once you start making it, you won't be able to stop :D
I hope you enjoy this video :)
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RECIPE
INGREDIENTS
To prepare the chicken
1 lb boneless skinless chicken thighs, cut into bite sized pieces
1/2 tbsp, grated fresh Ginger
1/2 tbsp, grated fresh Garlic
1 tsp, Black Pepper
1 tsp, Salt
1 tbsp, Soy Sauce
1 tbsp, Chinese Cooking Wine
4 tbsp, Corn Starch
Canola/Vegetable Oil for deep frying
For the sauce
2 tbsp Water
1 tbsp, Corn Starch
1/2 cup, Chicken Broth
3 tbsp, Dark Soy Sauce
1 tbsp, Rice Wine Vinegar
1/2 tbsp, White Sugar
Salt to taste
For the vegetables
2 tbsp, Canola/Vegetable Oil
1 medium Onion, sliced
1 tbsp, finely chopped Garlic
1/2 tbsp, grated fresh Ginger
4 Green Chillis, sliced
Sliced green onions to garnish
METHOD
Pour oil into a deep pan, and preheat to 350 degrees.
In a bowl mix together all ingredients for chicken. When oil is ready, add chicken one chunk at a time ensuring not to crowd the oil. Cook in batches for 4-5/minutes per batch or until chicken is crispy and cooked through the centre. Drain on paper towel and set aside.
In a bowl, whisk together water and corn starch. Once dissolved, slowly whisk in chicken broth, soy sauce, vinegar, sugar, and salt to taste. Set aside.
In a large frying pan heat oil on medium high heat. Add garlic, ginger, and chillis, and saute for an additional 15-20 seconds or until all ingredients are fragrant. Then add onion and sauté for 45-60 seconds or until just glossy, but still crisp. Remove from pan and set aside.
Whisk sauce ingredients once more to ensure the corn starch hasn't settled at the bottom, and pour into pan. Allow to come to a full simmer, stirring consistently until thickened and glossy. Add fried onions and chicken and toss to coat.
Garnish with sliced fresh green chillis, and serve alongside hot rice. Enjoy! :)
Easy White Chicken Chili (Stovetop Recipe)
Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. It also reheats well so it’s a great make-ahead recipe for meal prep.
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CHICKEN CHILI INGREDIENTS:
►1 Tbsp olive oil
►1 medium onion, finely diced
►2 cups chicken broth or stock
►2 (15 oz) cans white beans, drained and rinsed
►1 (15 oz can corn, drained
►1 (10 oz) can Rotel diced tomatoes with green chilis, with juice
►1 tsp chili powder (use 1/2 tsp for milder chili)
►1 tsp cumin powder
►1 tsp salt, or to taste
►0.4 - 1.5 oz packet ranch dip mix
►2 chicken breasts
►8 oz cream cheese, cut into cubes
►1 Tbsp fresh lime juice
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2:52 Shred chicken & add cream cheese
4:25 Chicken chili toppings
6:25 Taste test
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