Chilli Chicken Dry, Restaurant Style recipe is a spicy and crispy appetizer, most popular in Restaurant. Crispy marinated chicken deep fried and sautéed in a spicy green chillies and garlic. This Chilli Chicken tastes great as a dry appetizer.
This restaurant style dish is quite popular in tamil nadu and is not the usual soya sauce base. It is popular as a dry dish with loads of garlic and green chillies.
Konda was very particular that she wanted a spicy chicken fry and hence a simple fry with just loads of green chilies and garlic was added and sauteed.
You can check the entire collection with chicken recipes, or Chicken Pakora or Chicken 65 or you are looking for some vegetarian options, check these Paneer chili dry or Paneer ghee roast
Ingredients
For the Chilli Fry
We use boneless Chicken pieces marinated in a cornflour spice base.
For the spice, we use green chilies in the marinade and as well as while frying. So this is a spicy fry.
As like other chicken starters,this uses ginger garlic paste along with Red chili powder.
For the saute
We have used loads of slit green chilies and loads of garlic along with curry leaves
Instructions
Since this is a south Indian style dry chicken fry, we haven't added soya sauce or any other sauce. It is spicy and garlicky!
For the Chilli Fry
Wash and cut chicken into bite size pieces.
Mix together the chicken, cornflour, ginger and garlic paste, 2 tsp salt, 2 finely chopped green chillies
Beat egg with a pinch of salt and add to the chicken.
Mix everything well so that the chicken is well coated.
Leave this for about 30 minutes.
Heat oil in a kadai and deep-fry the chicken pieces until the pieces are well crispy.
Drain the chicken onto a kitchen towel.
Continue with the rest of the pieces and keep it aside.
Frying the chicken for Chilli Chicken Dry
Heat 2 tablespoon of oil in a kadai, add finely chopped garlic and saute well.
Next add slit green chilies until done and then add curry leaves
Add fried chicken to the pan, cook for few minutes.
Serve hot.
Substitutions & Variations
You can add 1 teaspoon of Maida as well to coat the chicken. If you want you can reduce the spice and add some soya sauce as well to give a tangy taste to the fry.
You can add onions and capsicum while sauteing. That adds another complete different taste.
Equipment
We need a mixing bowl, pan or kadai for deep frying. Bowls for washing. Kitchen towels etc.
Storage
You can refrigerate the marinated chicken. However, this Chilli Chicken Dry tastes good only when made fresh.
Recipe
Chilli Chicken Dry ~ Restaurant Style
Ingredients
For the Chilli Fry
- 350 gms Boneless Chicken
- 1 Egg
- 1/2 cup Cornflour
- 1/2 teaspoon Garlic Paste
- 1/2 teaspoon Ginger Paste
- 1 Green Chilli finely chopped
- Salt to taste
For the saute
- Cooking Oil for deep frying
- 4 to 5 Cloves Garlic
- 3 to 4 Green Chillies slit
- Handful Curry Leaves
Instructions
For the Chilli Fry
- Wash and cut chicken into bite size pieces.
- Mix together the chicken, cornflour, ginger and garlic paste, 2 tsp salt, 2 finely chopped green chillies
- Beat egg with a pinch of salt and add to the chicken.
- Mix everything well so that the chicken is well coated.
- Leave this for about 30 minutes.
- Heat oil in a kadai and deep-fry the chicken pieces until the pieces are well crispy.
- Drain the chicken onto a kitchen towel.
- Continue with the rest of the pieces and keep it aside.
Frying the chicken
- Heat 2 tablespoon of oil in a kadai, add finely chopped garlic and saute well.
- Next add slit green chilies until done and then add curry leaves
- Add fried chicken to the pan, cook for few minutes.
- Serve hot.
Nutrition
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