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Goan Chilli Chicken

This recipe is for Goan Chilli Chicken. It involves marinating chicken thighs in a paste of onion, ginger, garlic, green chillies and lime juice. A dry spice powder is prepared by dry roasting and grinding cumin, coriander seeds, cinnamon, cardamom, cloves and red chillies. The chicken is fried until golden brown, then the spice powder, tomato puree, sugar and salt are added and cooked until the chicken is done. Vinegar is stirred in at the end to finish the dish.

Uploaded by

ReeshaAnilNoronha
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© © All Rights Reserved
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24 views

Goan Chilli Chicken

This recipe is for Goan Chilli Chicken. It involves marinating chicken thighs in a paste of onion, ginger, garlic, green chillies and lime juice. A dry spice powder is prepared by dry roasting and grinding cumin, coriander seeds, cinnamon, cardamom, cloves and red chillies. The chicken is fried until golden brown, then the spice powder, tomato puree, sugar and salt are added and cooked until the chicken is done. Vinegar is stirred in at the end to finish the dish.

Uploaded by

ReeshaAnilNoronha
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Goan Chilli Chicken

Ingredients:

8-9 chicken thighs (approx 900 gms)

3-4 tablespoons tomato puree

chopped coriander for garnishing

2 - 3 green chillies cut into roundels (chopped) for garnishing * see notes

3-4 tablespoons of oil or ghee for frying

1/2 tablespoon vinegar

1/4 teaspoon sugar

salt to taste
For the marination:

1 small onion

2 inch piece of ginger

4 cloves of garlic

3 green chillies (medium-low spice variety)

4 teaspoons of lime juice


For the spice powder:

1 teaspoon cumin

2 tablespoons coriander seeds

1 inch piece of cassia bark / cinnamon

3-4 cardamom pods

4 cloves

2 long dry red chillies (Byadge or Kashmiri chillies)


Method:
1. Remove the skin from the chicken thighs, wash and drain very well. Pat them dry using a kitchen
tissue
2. Grind all the ingredients mentioned under 'For the marination' to a fine paste - try not to use water
while grinding but if you must, use very little or you will end up with a watery marinate.
3. Add the lime juice and salt to taste (I used approx 1 level teaspoon) to the ground paste and
marinate the chicken for at least 2 hours with this marinade (refrigerate it preferably)
4. To prepare the spice powder, dry roast each of the ingredients mentioned under 'For the spice
powder' on a hot tawa/griddle - take care not to burn any of them so maintain the heat at a medium
high. Remove the spices onto a plate to cool completely, then grind to a fine powder (don't use any
water - we need a dry powder, not a masala paste)
5. Heat about 2 tablespoons of ghee in a large wide based pan/wok and fry the chicken pieces on a
high heat - take care to see that you don't overcrowd the pan or else the chicken will begin to steam
instead of fry. Fry until the pieces turn light golden on both sides and are partially cooked.
6. Now reduce the heat and add the spice powder and mix well. Add the remaining ghee, tomato
puree and let it cook.
7. Add the sugar, adjust the salt and cook till the chicken is done. Stir in the vinegar, mix and remove
from heat.

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