Mysore Chilli Chicken is a a derivative of the Indian chilly chicken that does not originate in china.
Down-south it is local favourite served hot and spicy as a side-dish, more often than not, for biryani or rice.
It is a is a little more complicated to make in comparison to some of the other dishes here, but it is very much worth it, especially if you love it hot!
- Chicken (boneless) 750 gms
- Refined oil 100 ml
- Coriander leaves few
- Turmeric powder 1 tsp
- Red chili powder 1 tbsp
- Curd 2 tbsp
- Curry leaves few
- Dhania powder 1 tbsp
- Green chili 5 no
- Cinnamon stick 4 no
- Cardamom 4 no
- Cloves 4 no
- Red onion (chop) 4 no
- Ginger garlic paste 1 tbsp
- Lemon wedge 2 no
- Salt to taste
- Take a kadai heat the oil add the cardmon, cloves, cinnamon
- Chop onion sauté it, then add the ginger garlic paste sauté for ten
- Then add the chicken and sauté till the water evaporates from the chicken.
- It will around five to seven minute in a low flame.
- Add the green chili, turmeric powder, red chili powder, dhania powder
- Cook in a slow flame till the spices are cooked properly.
- And add the beaten curd, curry leaves and salt as per the taste.
- Cook it for 10 minute and cook it till dry,
- Finish with fresh coriander.
- Serve hot garnished with lemon wedge
In this Recipe
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