Chilli chicken full recipe Telugu

Ingredients

• 500 g Chicken Breast (boneless, cut into bite‑size pieces)
• 1 tsp Salt
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.25 tsp Turmeric Powder
• 1 tsp Chicken Masala (store‑bought blend)
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 2 large Eggs (beaten)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Corn Flour (for crisp coating)
• 2 tbsp All‑Purpose Flour (sifted)
• 2 tbsp Chickpea Flour (also called gram flour)
• 2 cup Vegetable Oil (for deep frying, high smoke point)
• 1 large Onion (thinly sliced)
• 2 Green Chilies (slit lengthwise)
• 1 medium Capsicum (Bell Pepper) (cut into strips)
• 2 tbsp Chili Sauce (store‑bought Indo‑Chinese style)
• 2 tbsp Tomato Sauce
• 1 tbsp Soy Sauce (light soy preferred)
• 1 tsp Kasoori Methi (Dried Fenugreek Leaves) (crushed)
• 0.5 tsp Garam Masala
• 3 tbsp Plain Yogurt (full‑fat, at room temperature)

Instructions

1. Boil the Chicken

   Place the chicken pieces in a large pot, cover with water, add a pinch of salt and bring to a boil. Cook for 8‑10 minutes until just cooked through, then drain and set aside to cool.

   Time: PT12M

2. Prepare the Marinade

   In a mixing bowl combine salt, red chili powder, turmeric, chicken masala, coriander powder, cumin powder, ginger‑garlic paste, beaten eggs, and lemon juice. Mix well, then add the boiled chicken and coat evenly.

   Time: PT5M

3. Add the Dry Coating

   Sprinkle corn flour, all‑purpose flour, and chickpea flour over the marinated chicken. Toss until a smooth, slightly thick batter clings to each piece.

   Time: PT5M

4. Deep‑Fry the Chicken

   Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry the coated chicken in batches for 4‑5 minutes, turning once, until golden and crisp. Remove with tongs and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

5. Sauté Aromatics

   In a skillet, heat 2 tbsp oil over medium heat. Add sliced onion, green chilies, capsicum strips, and a tablespoon of ginger‑garlic paste. Sauté 5 minutes until vegetables soften.

   Time: PT5M

6. Add Sauce Elements

   Stir in chili sauce, tomato sauce, and soy sauce. Cook for 2 minutes, allowing the flavors to meld.

   Time: PT2M

7. Prepare the Spice‑Yogurt Mix

   In a small bowl combine crushed kasoori methi, extra red chili powder, cumin powder, coriander powder, garam masala, chicken masala, plain yogurt, and a pinch of salt. Mix until smooth.

   Time: PT2M

8. Finish the Sauce

   Pour the spice‑yogurt mixture into the skillet, stir and cook 2 minutes until the sauce turns a deep red and thickens slightly.

   Time: PT2M

9. Combine Chicken with Sauce

   Add the fried chicken pieces to the skillet, toss to coat evenly, and cook an additional 3 minutes so the chicken absorbs the sauce and is heated through.

   Time: PT5M

10. Serve

    Transfer the hot Chilli Chicken to a serving platter and serve immediately with steamed rice or noodles.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g