Nepali Chicken Chilli is a classic Indo-Chinese fusion dish that has become super popular in Nepali restaurants. It is a dish that is bursting with flavour and a perfect balance of sweet and spicy. The dish's origin is an interesting blend of two culinary cultures - Indian and Chinese - which have come together to create a unique fusion dish. Chicken chilli in Nepal is comparable to the status korean fried chicken has in korea, an easy, dirty, delicious takeout food that satisfies cravings.
The sauce is the heart of Nepali Chicken Chilli, which is made by combining Indian and Chinese ingredients. The soy sauce adds umami saltiness, while the warm spices of India infuse a delightful warming flavour. The dish's colourful appearance is due to the presence of bell peppers and red onions, which adds a subtle hint of sweetness and freshness. The Nepali Chicken Chilli recipe is incredibly easy to make and is perfect for any occasion. It is a fantastic way to bring some excitement to your dinner table.
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How do the Nepalis eat Chicken Chilli?
Chicken chilli is a versatile dish that is enjoyed in various settings and occasions. It is commonly served as an appetizer or starter to whet the appetite before the main meal, and is often shared among a group of people. In some restaurants this is served in a sizzling iron or stone plate, adding an element of drama and excitement to the dining experience.
Apart from being a popular restaurant dish, this is also a favourite at parties and big gatherings. It's a crowd-pleaser that can be easily prepared in large batches, making it a convenient choice for hosts who want to serve something delicious and satisfying.
In addition to being a party favourite, chicken chilli is also a go-to side dish that pairs well with alcoholic beverages like beer or rice wine. Its bold and zesty flavours complement the taste of these drinks perfectly.
Tips and Pearls
- Marinate the chicken for at least 30 minutes before cooking to infuse it with flavour and to help it stay moist. Ideally leave to marinate for 1 hour.
- For a healthier version of the chicken chilli, you can bake or air fry the chicken instead of deep-frying it.
- Soak the dried chilies in hot water before grinding or blending them for the sauce. This will help to soften them and make them easier to blend.
- Use a wok or a large, deep skillet to cook the chicken chilli. This will allow you to stir-fry the ingredients quickly and evenly.
- Don't overcook the vegetables, as they should be slightly crunchy.
- Use a mixture of light and dark soy sauce for a balanced flavor profile.
- Add a splash of vinegar or lemon juice to the sauce to balance out the sweetness of the brown sugar.
Chicken Chilli Nepali Style चिकन चिली
Ingredients
- 500 grams Boneless Chicken thigh
- 3 tablespoon Vegetable oil
- 4 Green fresh chilly
- 4 Cloves Garlic Roughly sliced
- 1 Red Bell Pepper Cut into large slices
- 1 Red onion medium sized. Cut into large slices
- 4 stems Spring Onion Roughly sliced into diagonals
- 4 sprigs coriander leaves for garnishing
- 1 tablespoon Corn Flour Mix with 2 tablespoon of cold water
Red Chilli Sauce Mix
- 4 Red dried chilli remove the seeds if you want to reduce the spiciness but preserve the flavour
- 1 Tomato
- ½ Onion roughly choppes
- 2 teaspoon Tomato puree mostly to add the red colour, you can skip this if you don't want the chicken chilly to be a deep red colour
- 2 tablespoon Brown sugar
- 4 tablespoon Light soy sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoon Lemon juice
- 1 teaspoon Kashmiri Chilli powder Kashmiri chilli powder gives a vibrant red colour and does not add too much spiciness
- ½ teaspoon Cinnamon powder
- ½ teaspoon Timmur powder (Nepali sichuan pepper) optional
- 1 tablespoon Cornflour
- ½ cup Water
Chicken Marinate
- 1 teaspoon Black pepper powder
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 3 tablespoon Soy sauce
- 1 teaspoon Cumin powder
- 1 Egg
- 2 tablespoon Corn flour
- 2 tablespoon Plain Flour
Instructions
- Soak the dried red chilly in some water whilst before you start the below preparations
Marinate the chicken
- Mix all the ingredients for chicken marinade in a large mixing bowl until you have a paste.
- Cut the chicken thighs into bite-sized pieces and add them to the large mixing bowl.
- Mix well to coat the chicken pieces evenly. Leave it to marinate for at least 30 minutes.
Prepare the Red Chilli Sauce Mix
- In a blender, add the soaked dried chilli, chopped tomato, and onion. Blend until you get a fine paste. Alternatively, you can use a mortar and pestle.
- Transfer the paste to a bowl and add the remaining sauce ingredients - light and dark soy sauce, tomato puree, brown sugar, lemon juice, timmur powder water, and corn flour. Mix well and set aside.
Cook the chicken: 1)Deep fry the chicken or 2) Air fry or 3) Oven Bake
Option 1: Deep fry the chicken
- Heat enough vegetable oil in a deep fryer or a wok until hot.
- Add the marinated chicken pieces in batches, taking care not to overcrowd the wok. Deep fry them until golden brown and crispy.
- Remove from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat until all the chicken pieces are fried. Then set aside the chicken whilst you prepare the vegetables.
Option 2: Air fry
- Air fry at 185 degrees celcius for 25 minutes until golden brown. Then set aside the chicken whilst you prepare the vegetables.
Option 3: Oven Bake
- Oven bake at 190 degrees celcius for 25 minutes until golden brown. Then set aside the chicken whilst you prepare the vegetables.
Stir-fry the veggies
- In a wok or a large frying pan, heat 2-3 tablespoons of vegetable oil over high heat.
- Add the sliced garlic and sliced fresh green chilies and stir-fry for 15-30 seconds until fragrant. Be careful not to burn them.
- Then, add the sliced onion, spring onions and bell peppers and stir-fry quickly for 30 seconds to 1 minute. You want the vegetables to be undercooked and crunchy.
Combine all the ingredients
- First give the prepared sauce a good mix because the cornflour may have sunk to the bottom. Then add the prepared sauce to the pan with the veggies and stir well for 1-2 minutes. Add the fried chicken pieces. Let it simmer for 3-5 minutes
- As the sauce is simmering prepare the cornflour. Mix the cornflour with a 2 tablespoon of cold water then add it to the sauce until the sauce thickens and becomes sticky.
Serve
- Transfer the chicken chilli to a serving dish and garnish with some fresh chopped coriander leaves.
IDIKA NKECHINYEREM says
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