Chicken Tomato Chilli Recipe

Name: Chicken Tomato Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chicken, cut into pieces; 2 tablespoons ginger-garlic paste (adrak-lehsun); 1 teaspoon lemon juice; ½ teaspoon chili powder; ½ teaspoon turmeric powder (haldi); ¼ teaspoon salt; 300 g oil (for deep frying); 2 tablespoons oil; 2 cups tomato puree; 2 tablespoons green chili paste; salt

Servings: persons

1 kg chicken, cut into pieces
2 tablespoons ginger-garlic paste (adrak-lehsun)
1 teaspoon lemon juice
½ teaspoon chili powder
½ teaspoon turmeric powder (haldi)
¼ teaspoon salt
300 g oil (for deep frying)
2 tablespoons oil
2 cups tomato puree
2 tablespoons green chili paste
salt

1
Combine the chicken, ginger- garlic paste, chilli powder, lemon juice, turmeric powder and salt in a bowl, mix well and keep in a refrigerator for 15 minutes or half an hour.
2
Heat the oil in a kadhai and deep fry the chicken pieces for 15 minutes on medium flame or till it is done.
3
Remove on absorbent paper and keep aside.
4
Heat the oil in a pan, add the chilli paste, salt and tomato puree, mix well and simmer for 10 minutes.
5
Add the fried chicken pieces, mix well and simmer for more 5 minutes.
6
Serve hot and garnish with coriander.

1177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kg chicken, cut into pieces, 2 tablespoons ginger-garlic paste (adrak-lehsun), 1 teaspoon lemon juice, ½ teaspoon chili powder, and more.

Yes, Chicken Tomato Chilli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tomato Chilli

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