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    Goan Chilli Chicken

    Uploaded by

    ReeshaAnilNoronha
    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.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Goan Chilli Chicken

    Uploaded by

    ReeshaAnilNoronha
    18 views1 page
    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.

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    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views1 page

    Goan Chilli Chicken

    Uploaded by

    ReeshaAnilNoronha
    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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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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