Learn how to make Kerela Chilli Chicken Kerela chili chicken is a mouth-watering chicken recipe. If you are a fan of spicy food then this South Indian version of chili chicken is for you 😀 This delicious healthy recipe is native to Kerela and a must try if you enjoy the Indo-Chinese chili chicken. This dish is perfect for a day when you want to make something special yet comforting. It has a burst of flavors and the tender chicken that will melt in your mouth. Chicken is lean meat with loads of protein which increases your metabolism, protects against cancer and improves bone health. Make this recipe for your friends & family and delight them with this delicious chicken fry. Try this authentic yummy recipe and let us know in the comments section below how you liked it.
Kerela Chilli Chicken
- 500 gms chicken curry cut
- 1 tsp ginger chopped
- 1 tsp garlic chopped
- ½ cup shallots diced
- ¼ cup dry coconut slices
- 1 tsp Kashmiri chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- 2 tsp vinegar
- ½ cup capsicum diced
- 2 sprigs spring onion cut diagonally
- 1 sprig spring onion chopped for garnishing
- 2 sprig curry leaves
- 1 tsp salt
- 2 tbsp coconut oil
- 1 tsp lemon juice
- 3 green chilies slit
- for masala powder
- ½ tsp fennel seeds
- ½ inch cinnamon
- 3 cloves
- 1- star anise
- ¼ tsp whole black pepper
Dry roast and grind all the ingredients under 'For masala powder' in a blender to a fine powder.
Marinate the chicken with powdered masala, chili powder, coriander powder, turmeric, cumin powder, vinegar and 1/2 tsp salt for an hour.
Heat oil in a pan and add curry leaves, ginger, garlic, and green chilies.
Once they splutter add shallots, capsicum, coconut, and saute until it turns golden brown.
Add chicken, salt and saute for 10 mins on high heat stirring well in between.
Cover and cook for 10 mins or till the chicken is half cooked.
Uncover the pan and spring onions and saute on high heat till the chicken is cooked.
Switch off the flame and add the lemon juice and mix.
Garnish with chopped spring onion and serve hot.
- 200 grams chicken curry cut
- 100 grams chicken bones
- ½ cup brown basmati rice soaked for 30 mins
- 2 tbsp ghee
- ½ inch ginger crushed
- 3 cloves garlic crushed
- ½ cup onion sliced
- 2 green chilies slit
- 2 bay leaf
- 2 no ½ inch cinnamon
- 1 black cardamom
- 2 green cardamom
- 4 peppercorn
- 5 cloves
- 1 tbsp ginger garlic paste
- 1 tsp salt
- ½ cup curd
- 2 to 3 drops kewra essence
- ½ tsp black pepper powder
Heat 1 tsp ghee and add 1 cinnamon stick, black cardamom, 1 bay leaf, peppercorn, 2 cloves, crushed ginger garlic, and let them crackle.
Add the chicken bones and 1/2 tsp salt and saute till the chicken gets brown.
Add 4 cups water and cook for about an hour on slow fame.
Once done strain the stock and keep aside.
In another pot heat the remaining ghee and add the remaining whole spices and let them crackle.
Add onions and green chilies and fry till they turn translucent.
Add ginger garlic paste and saute till the raw aroma goes away.
Add chicken with pepper powder, salt and saute for 5 mins.
Add curd and kewra essence, mix and cook till oil separates.
Add the stock and let it come to a boil.
Add the rice and mix, cover and cook till the rice and chicken is cooked.