Indian Chili Chicken Recipes

INDIAN-STYLE CHILE CHICKEN

Indian-Style Chile Chicken image

I recently competed in a Chinese cooking competition that was broadcast internationally live from Times Square in New York City. The sheer ethnic display of this event, the flaming woks, and the gaze of the huge crowd not only inspired me, but drove me to delve further into this compelling cuisine. I and a host of other ''celebrity'' chefs were challenged to make a traditional version of a Chinese staple, Kung Pao Chicken, within a very short time frame-a pressure cooker indeed! As much as I enjoyed the process and ultimately the dish, I craved the addition of a couple of Indian spices. Indo-Chinese is enjoyed by many Indians, and I hope you enjoy one of my favorites in this genre.

Provided by Maneet Chauhan

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 pounds boneless chicken thighs, cut into 1-inch cubes
1/4 teaspoon red chili powder
1/2 teaspoon white pepper
1 tablespoon soy sauce
2 teaspoons white vinegar
1 tablespoon ketchup
1 teaspoon ginger-garlic paste (see Cook's Note)
Salt to taste
1 tablespoon cornstarch
1 egg, beaten
Oil for deep-frying
1 tablespoon vegetable oil
2 small red onions, sliced
2 green onions, chopped
1 (1/2-inch) piece ginger, thinly sliced
3 garlic cloves, chopped
5 or 6 serrano chiles, chopped or kept whole with a slit in each (see Cook's Note)
1 green bell pepper, cut lengthwise into 1/4-inch slices
2 cups chicken broth or water
1 teaspoon sugar
1/4 teaspoon red chili powder
Salt and white pepper to taste
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon cornstarch
Chopped green onion tops, for garnish

Steps:

For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.

INDIAN CHILI CHICKEN

Indian Chili Chicken image

A simple yet delicious Indian chicken dish taught to me by a good friend. Works best if you have a wok. Serve with steamed or sticky rice and your choice of naan. (Start cooking the rice when you start the first step.) You can add an extra presentation flair by slicing the peppers at an angle.

Provided by Into the Fire

Categories Chicken Breast

Time 45m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil
1 3/4 lbs chicken breast fillets
2 1/2 tablespoons hot chili powder (Laxmi extra hot)
7 tablespoons ginger-garlic paste
1/2 cup flour
1 red onion, sliced
6 jalapeno peppers, sliced (or 10 serrano peppers)
3 teaspoons soy sauce
0.5 (5 1/2 ounce) bottle sweet asian chicken chili sauce
2 pinches salt
1 bunch cilantro

Steps:

Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
Cut chicken breast fillets into bite-sized pieces.
Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
Serve with rice and naan and top with cilantro. Yumm!

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