Follow these steps for perfect results
boneless chicken
cut into 1 1/2 inch square pieces
tandoori spice mix
lemon juice
jalapeno
sliced
curry leaves
red food coloring
red chili paste
oil
optional
Cut the boneless chicken into 1 1/2 inch square pieces.
In a pan, stir-fry the chicken until half-cooked or the water dries up.
Add 2 tablespoons of tandoori spice mix and 2 tablespoons of lemon juice. Cook on high heat until the chicken is completely done.
Add the remaining tandoori masala, lemon juice, red food color, and red chili paste. Cook for 5 minutes on high-medium heat.
Add jalapeno, curry leaves (kari patta), and oil. Simmer on medium heat for another 5 minutes.
Serve the chili chicken with rice, naan, or parathas with chutney, raita, and salad.
Expert advice for the best results
Marinate the chicken for at least 30 minutes for enhanced flavor.
Adjust the amount of red chili paste according to your spice preference.
Garnish with fresh cilantro for added freshness.
Everything you need to know before you start
10 minutes
Can be marinated ahead of time
Serve hot, garnished with fresh cilantro and a lemon wedge.
Serve with rice
Serve with naan bread
Serve with paratha
Cools the palate
Complements the spices
Discover the story behind this recipe
Commonly served at family gatherings and celebrations.
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