Comments on: Chicken Fry with a Green Chili Marinade

By: Swetha

Swetha — Wed, 17 Mar 2010 23:14:46 +0000

Hi,

I was wondering if we have to add chilli powder because i dint get the brown color..Nevertheless,the recipe is really good!!

By: ronroo

ronroo — Wed, 10 Feb 2010 05:32:05 +0000

Hello everyone,

can someone please post the recipe resembling the nandini chilli chicken. I used to eat it almost everyday when I was in bangalore. I remembered it yesterday and has been searching for the recipe ever since. Can’t stop thinking about it. its one of the few dishes along with biryani at hyderbadi biryani house I remember exactly how it tasted even after eating them more than 2 years back.

Thanks in advance

By: lakshmy

lakshmy — Sun, 24 Jan 2010 20:56:25 +0000

Sig,
Tried this out and it turned out well…Thanks to you…Btw,my husband recognised it to be the bangalore-nandhini chilli chicken from its texture itself.So you have done it almost the same way…congrats and thanks for the wonderful recipe:)

By: Melissa

Melissa — Tue, 22 Dec 2009 23:13:25 +0000

I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com — The Cooking Encyclopedia Everyone Can Edit

By: Minal

Minal — Mon, 23 Nov 2009 04:06:40 +0000

Eh my gawwwd..im eating bland pasta and you remind me of nandhini chiken. well i have the andhra recipe…its very similar to what you have tried here. the variation is..guntur green chillies slit, salted (rock salt preferred) and kept aside for a couple of hours–> grind this and store. Use a spoonful of this mixture in the marinade,along with curry leaves powder, pepper coarsey powdered,turmeric, a lil coriander leaves ground with ginger garlic.marinade for 4-5 hours. take oil, fry the marinated chiken, keep aside. in the same oil, fry diced onions, curry leaves and add fried chiken pieces. add some lime juice if you like it tangy. The chiken used generally for this recipe is the egg laying variety.

By: spice and more

spice and more — Mon, 12 Oct 2009 03:14:09 +0000

That looks and sounds delicious. Now which one will I try first – the Chettinand chicken or this green chillie one…hmmm…

By: Jyothsna

Jyothsna — Fri, 09 Oct 2009 14:14:36 +0000

I just marinated some chicken tandoori style! Next time I’ll do this chilli marinade!

By: Rg

Rg — Thu, 08 Oct 2009 22:39:30 +0000

sounds delicious. Will sure try it out. Beer kezhikyum ennu paryumbol, ennikyu albudham thonnunu. By the way, I made your chettinad Chicken few days back and it turned out very good, easy and tasty. thanks for your wonderful recipes.

By: Bong Mom

Bong Mom — Wed, 07 Oct 2009 13:02:22 +0000

I never had Nandhini Chili Ch , should have met you while in B’lore

This looks super tasty

By: Miri

Miri — Tue, 06 Oct 2009 08:35:00 +0000

Slurp Slurp – this one will have Hubby’s heart singing!!! thanks for the recipe – another one of your must-haves! I think the curry leaves take a chicken recipe like this to another level