Red Chilly chicken is a delicious chicken dish. Which is simple and easy to prepare recipe,Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too, it is prepared by adding grounded red chilly paste with other spices which makes a delicious chicken curry, it is a semi grayish curry which can be served as a starter or as a side dish with sambar rice or with roti’s.

Preparation time – 10 min

Cooking time – 20 min

Serves – 4

Ingredients –

Chicken – 1 kg

Onion – 2 medium (make a paste by adding little water)

Tomato – 2 no’s (make a paste/puree)

Red chilly paste – 3 tbs (paste made from byadgi chillies)

Ginger garlic paste – 1 1/2 tbs

Butter – 2 tbs

Green chilly – 1 no

Ginger – 2 inch chopped into thin sticks.

Garam masala powder – 1 tsp

Coriander – 1 bunch chopped

Lemon juice – 1 tsp (optional)

Salt to taste.

Procedure to make or to prepare Red chilly chicken – 

Clean and wash the chicken, drain the water in it. Add chicken pieces in a pressure pan cook till the water in the chicken evaporates fully, add 1/2 tsp of turmeric, salt and add water, close the lid of the pressure pan, cook for 1 or 2 whistle. when the pressure settles downs remove the lid drain the water in the chicken and set aside. (collect the stock of the chicken and make use of it to prepare soup or rasam).

Heat a pan by adding butter in it.

When it melts add ginger garlic paste into it.

Add grounded onion paste into it and saute until oil separates from it.

Add tomato paste/puree into it and fry till oil separates from it.

Add red chilly paste and saute for a while.

Add garam masala powder and mix properly, cook in a low flame.

Add 1/2 cup of water to the mixture and cook in a low flame add salt, bring it to a thick in consistency.

When the gravy reaches to a thick in consistency add cooked chicken pieces into it and mix altogether. Cover the lid of the pan and cook for 5 min in a low flame.

Add chopped coriander, fresh lemon juice and chopped ginger sticks. Transfer the dish to a serving plate.

Serve hot and enjoy as an appetizer or as a side dish for sambar rice or with roti’s.