Are you looking for a delicious and easy-to-make chicken dish to serve on Eid? With all the festive preparations, you might want something that’s full of flavour but doesn’t take too long to cook. So, why not try a simple yet aromatic Green Chilli Chicken? This dish is packed with spices, and its perfect balance of heat and tanginess will make it a hit at your Eid celebrations.
Green Chilli Chicken is a bold, flavourful dish that's perfect for any festive occasion. With a delightful kick from fresh green chilies and a rich blend of spices, this dish is easy to make and sure to impress. It's a great way to add some spiciness and excitement to your Eid celebrations. You can check out this recipe on Simple Recipes with Sanjeev Kapoor on Audible.
1. Start by making a smooth paste using 5 light green chillies, 5 spicier dark green chillies, ginger, garlic, and some fresh coriander leaves.
2. In a large bowl, add the chopped chicken pieces, the green chilli paste, and salt. Mix everything together well and marinate in the fridge for about 2 hours.
3. Heat oil in a large pan over medium heat, and once it's hot, add some cumin seeds.
4. When the cumin seeds start to slightly change colour, toss in the remaining whole green chillies (don’t forget to remove the stems) and a pinch of salt. Give it a good mix.
5. Cover the pan with a lid and let it cook for 3-4 minutes.
6. Add the marinated chicken to the pan, followed by some turmeric powder, and mix it well.
7. Cook the chicken on high heat for about 5-10 minutes, letting it cook properly.
8. Then, reduce the flame to medium and let it cook for another 20-25 minutes.
9. If there’s still too much water left in the pan, turn the heat up again and cook for another 10 minutes on high to thicken the gravy.
10. Once it’s cooked, give it a final mix, then remove from heat and serve hot.
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Image credit: Sanjeev Kapoor/ YouTube
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Spice up your Eid feast with delicious Green Chilli Chicken.
Start by blending 5 mild green chillies, 5 spicier dark green chillies, ginger, garlic, and coriander leaves into a smooth paste.
Then in a large bowl, combine the chopped chicken, salt, and green chilli paste. Mix well and let it marinate in the fridge for 2 hours.
Heat oil in a pan, then add cumin seeds once the oil is hot.
When the cumin seeds change colour, add the remaining whole green chillies (without stems) and salt and mix well.
Cover the pan and let it cook for 3-4 minutes.
Add the marinated chicken, then stir in turmeric powder.
Cook on high heat for 5-10 minutes, letting the chicken cook.
Lower the flame and simmer for 20-25 minutes on medium heat.
If there’s too much water, turn the heat back up for 10 more minutes to thicken the gravy.
Mix everything together and serve hot with rice.
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