Posted on | October 4, 2009 | 43 Comments |
Whenever I think about spicy chicken dishes there is one dish that stands out in my mind; one perfect chicken preparation that I measure all the others against. It’s been more than a decade since I last had it. So I am not sure if it is as good as I remember or if it is one of those situations where you keep talking about something and build it up so much that after a while the original is kind of forgotten and gets replaced by this exaggerated version. Anyway, I am talking about the chili chicken from Nandhini – a chain of restaurants in Bangalore specialized in Andhra cuisine. The Nandhini Chili Chicken was made with a spicy green chili paste and had chili seeds floating in a thick gravy. We used to have it with everything – biryani , Andhra “meals”, rotis, regardless of the entrée, this chili chicken was a must have side dish. Sometimes we’d just go get some beers and this chili chicken. It was that good! Just writing about it makes me drool!
At this point, you must be thinking that I have the Nandhini Chili Chicken recipe for you. Sorry to get your hopes up, but since I could hardly make an omelette at the time I never really paid attention to what was in the dish or how it was made. So I have no idea how to recreate anything even remotely close to that one. If anyone has the recipe, please let me know! I will be eternally grateful to you. So you must be wondering why I went on and on about that if I wasn’t going to share that recipe with you. Well, I was thinking about the Nandhini Chili Chicken when I came up with this recipe. The only similarity here is the abundant use of green chilies and the fact that this is lipsmackingly good too, if I say so myself And yeah, it is another easy-peasy chicken preparation. Always good with a cold beer! And this time I managed to take a few step-by-step pics too, if that helps at all!
- 1.5 lbs chicken, cut into medium size as shown in the pics (I used half of a whole chicken, so it has both white and dark meat)
- 2 tbsp oil
- 1/4 cups Red Onion, diced
- lots and lots of Curry Leaves
- Salt to taste
- 1 tsp finely ground black pepper
- 2 tbsp lime juice
- To Grind
- 15 green chilies (or to taste)
- 1 medium sized red onion
- 2 tbsp heaped ginger slices
- 8 cloves of garlic
- Salt to taste
- 3 tbsp vinegar
Wash the chicken pieces and drain well with paper towels. Make the marinade by grinding all the ingredients in the To Grind section to a coarse paste. Marinate the chicken in this paste for at least 30 minutes.
Heat oil in a large pan and saute the diced onions and half of the curry leaves till onions starts to brown. Add the black pepper and saute for a few seconds. (Pic 1)
Now add the marinated chicken pieces to the pan and mix well (Pic 2). Saute till the chicken pieces turn white.
Cover the pan and cook on high for 6 minutes. Remove the lid and keep stirring till all the liquid is dried up and the chicken pieces turns brown. (Pic 3)
Add the lemon juice and the remaining curry leaves and (more salt if needed) and saute for another couple of minutes. (Pic 4)