Much as I love old favorites like Tangdi Kabab or Tandoori Chicken, it is always fun to hit upon something new. Fun but not necessarily easy. Is it worth the risk when you don't have the most adventurous audience? Most of us shy away from the new and stick to the tried and tested. I am compelled to try new things and sometimes it pays off. This recipe for Andhra Chili Chicken has been modified but the end results are crisp and flavorful. I want to put an end to the myth that only North Indians know how to cook a great chicken. Andhra Pradesh has a cuisine that is spicy and rich as evident in its Hyderabadi dishes and this Chili Chicken is no exception....
Recipe for Chili Chicken :
1 -2 lb Roasting Chicken
salt to taste
juice of 1/2 lemon
Grind to a paste:
10 dried chili peppers ( remove seeds to reduce heat)
2 tbsp ginger paste
1 tbsp garlic paste
1/2 cup plain yogurt
10 curry leaves
2 tbsp chopped cilantro
1/4 cup vegetable oil
1/4 cup all purpose flour with 1/4 tsp salt
1. Cut the chicken into pieces ( keep them small so that they cook easily )and cut deep slits in the fleshiest part. Rub the pieces with the salt and lemon juice.
2. Add chopped cilantro to the spice paste. Marinate the chicken with the spice paste for as long as possible up to 12 hours.
3. Dip the chicken pieces in the seasoned flour, shaking off any excess flour.
4. Heat the oil. Pan fry the chicken over low heat till cooked thoroughly. Serve hot with a Asian slaw or a Kachumber( salad made with shredded vegetables, dressed with oil and lemon juice)
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