Chili Chicken Fry IT IS SPICY SO TAKE CARE
Warning: Chili Chicken Fry has the power to keep your mouth wide open and make you cry, it can turn your nose red, and numb your lips for a while! The amount of green hot chili used in this recipe will hurt, BAD!
You are brave and such warnings won’t stop you from trying this dish but I had to be fair and get this off my chest! Don’t get me wrong, chili chicken fry is a delicious dish and it is perfectly seasoned (despite the extra heat), it’s not at all one of those all heat and no flavor kind of dishes.
Making Chili Chicken Fry
There are different types of green chilies out there, they look the same but differ in the level of heat. Green chili adds a great flavor to food so please do not omit the hot green chili from this recipe, but you can reduce the amount of course.
Tender chicken pieces in the spicy and thick sauce, Chili Chicken Fry is best served with plain white rice, you don’t want any other flavor to mask this tasty delight.
This is off topic but I thought why not share it. I am typing this post and at the same time waiting for my hubby to pick me up for the Dentist appointment. My Dentist is good but for some reason, I can never get over the Dentist Office fear. Well, I told you it’s off topic but I feel better now that I typed it! Can you tell if I’m scared??
Ok, let’s gather our courage and make some Chili Chicken Fry. Are you ready for this guys?!!
Chili Chicken Fry
Ingredients
- 2 thighs and 2 legs skinless cut into cubes
- 3 garlic cloves
- 1- inch ginger
- 5 hot green chilies you can use 1 or two if you can’t stand the heat
- 1 large onion finely chopped
- 3 tablespoon ghee
- 1 teaspoon salt
- ¾ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper
- ½ teaspoon garam masala
- 1 cup water
Instructions
- In a blender, add ginger, garlic, and green chili, you might need to add 3 tablespoon water. Blend until smooth or you can pound it instead.
- In a pan, add the ghee and when hot add the onion and cook until light brown.
- Add the chicken and cook until you see brown patches on both sides. Add the pounded or blended mixture and mix for two minutes on medium low.
- Add the rest of ingredients and mix for 2 minutes. Add the water and let it cook until the ghee separates and come to the surface.
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Really, that spicy? It looks very delicious. So how was your dentist visit?
Oh yes, it is very spicy especially if you use the small hot green chili 😀 … Well, the Dentist saw my hubby first and then had to go so I couldn’t see him, but will do soon!
I totally cannot do super spicy foods. However, your Chili Chicken Fry sounds like something my hubby might like to try!
Hey Heather, although it’s too spicy but you can try it with less chili!
These all look really good, I don’t even know which one I would want to make first. I think I might stay away from the first one if its super spicy or at least have a glass of milk near by.
I knew that this recipe will scare most people but you can reduce the amount of chili to one 🙂
This looks so delicious and so much healthier than a traditional chicken fry. I think I could even make this vegan by switching out the chicken for tofu.
I think Tofu can replace the chicken in this recipe and will taste good.
The Chili Chicken Fry sounds delicious on plain white rice. These are the types of foods my family loves but I have not made them in a while. Thanks for sharing the recipe.
You are most welcome Rebecca 🙂
Oh hunnie! The spicier the better! I love this and would definitely try it one day.
You and I think the same 😀
Oh my! I love cooking chicken curry. I always like the good creamy spicy tasting curry every time. And for a long time I really want to master it. Thanks for the recipe I’ll definitely try this at home.
Hope you enjoy it!