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Mysore chilly chicken

Jul 11, 2020

  • Serves: 4

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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