Sunday, March 20, 2011

Red Chicken – Chili Chicken

Red chicken as my daughter calls it, is one of her favourites.  This is based on my mom's recipe - her preparation is of course my favourite.  My husband and I love spicy food but my daughter prefers less heat. So, I usually add the spice at a later stage after I keep aside a non-spiced portion for my daughter.
  • Boneless chicken thigh cut into bite size pieces – 2 pounds
  • Egg – 1 medium
  • Paprika – 2 tea spoons
  • Chili powder – 2 tea spoons (add per taste)
  • Curry leaves – 20 leaves
  • Green chilies (Thai chilies) – 5 Number - slit in the middle
  • Olive oil – 3 table spoons

    For the Marinade:
  • Salt – 2 tea spoons (add per taste)
  • Turmeric – 1 tea spoon
  • Ginger paste – 1 tea spoon
  • Garlic paste – 1 tea spoon
  • Plain non-fat yogurt – 1 cup
  • Clove powder – 1 tea spoon
  • Cinnamon powder – 1 tea spoon
Marinate the chicken with the marinade ingredients for at least an hour.  Add the egg and paprika to this.  Mix it well.  Take a few pieces aside if you want to make the non spicy version for your child.  Take a broad shallow pan and heat it to medium heat.  Add 1 table spoon oil for the first non-spicy batch.  Turn the heat to high and saute the chicken for 3 mins. Lower the heat and let the chicken cook for 6-7 minutes (or until completely cooked).  Turn the heat to high again and saute it for 2 more minutes.  Remove it from the pan and keep aside.  The non-spicy version of the red chicken is now ready to eat.
 Add the remaining oil and chicken to the pan and repeat the process until the chicken is completely cooked.  Remove and keep it aside.  To the same pan, add the curry leaves and chilies and saute it for 1-2 mins on medium heat. Add the spicy chicken to this and saute it for 2 mins. The spicy chili chicken is ready to eat.
This goes really well with Ghee rice (recipe coming soon) or just plain rice.


  1. Hi Sushma,
    I tried the recipe and it turned out really well! I shared it with some friends in the office and they all liked it too.
    Keep those delicious recipes coming!

  2. Sushma, i have tried this twice already. First time it was a bit spicy for my little one who prefers almost bland, but hte second time everybody in the family enjoyed. A non indian friend of ours also tried it and loved it. HE ate the spiciest version. Thsi is a big hit and the second time i tried this for dinner with daliya khichdi. It was great and the best thing was the quickest considering a chicken item in teh menu.. i have started to enjoy cooking seeing how nice things are coming out and how ur recepies.

  3. Thanks Swarna and Rashmi.
    Rashmi, usually my recipes make 5 servings. 3 dinners and 2 left over lunches.