Craving a quick, easy, and incredibly flavorful dinner? Look no further! This Chilli Chicken Dry recipe is a guaranteed crowd-pleaser, perfect for a weeknight meal or a fun weekend gathering. Forget takeout – this homemade version is surprisingly simple to make and boasts a delicious depth of flavor that will leave you wanting more. Get ready to experience the tantalizing blend of spicy, savory, and slightly sweet that makes this dish so addictive. It's one of those best recipes that's both healthy and satisfying.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 green bell peppers, finely chopped
- 1 red bell pepper, finely chopped
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 2 tbsp ginger-garlic paste
- 1 tbsp chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp cayenne pepper (optional, for extra heat)
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp cornstarch
- 2 tbsp oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Step 1: Marinate the Chicken:
In a bowl, combine the chicken cubes with ginger-garlic paste, chili powder, turmeric powder, garam masala, cumin powder, coriander powder, cayenne pepper (if using), soy sauce, vinegar, and salt. Mix well and let it marinate for at least 30 minutes. This allows the chicken to absorb the flavors, resulting in a more delicious dish.
Step 2: Sauté the Aromatics:
Heat oil in a large wok or skillet over medium-high heat. Add the chopped onions and bell peppers and sauté for about 5-7 minutes, until slightly softened. Add the green chilies during the last minute of sautéing to retain their vibrant color and a bit of crunch.
Step 3: Cook the Chicken:
Add the marinated chicken to the wok and cook, stirring occasionally, until it's browned and cooked through (about 8-10 minutes). Make sure the chicken is fully cooked before proceeding to the next step.
Step 4: Thicken the Sauce:
In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the wok and stir continuously until the sauce thickens. This creates a delicious, slightly glossy coating for the chicken.
Step 5: Serve and Enjoy:
Garnish with fresh cilantro and serve hot. This Chilli Chicken Dry is perfect served with rice, naan bread, or roti.
Cooking Tips for the Best Chilli Chicken Dry:
- Don't overcrowd the pan: Cooking the chicken in batches ensures even browning and prevents steaming.
- Adjust the spice level: Feel free to adjust the amount of green chilies and cayenne pepper to your preferred spice level. Beginners can start with less spice and gradually increase as they gain confidence.
- Marinate for longer: For even more flavorful chicken, marinate it for at least 2 hours or even overnight in the refrigerator.
- Fresh ingredients: Using fresh herbs and spices enhances the flavor of the dish significantly.
Variations:
- Add vegetables: Feel free to add other vegetables like carrots, peas, or mushrooms.
- Use different proteins: Substitute chicken with tofu or shrimp for a vegetarian or seafood variation.
- Make it creamier: Stir in a dollop of cream or coconut milk at the end for a richer, creamier sauce.
Nutritional Information (per serving, approximate):
This information is based on a serving size of approximately 4 ounces of chicken and varies depending on specific ingredients used.
- Calories: Around 300-350
- Protein: Around 30-35g
- Fat: Around 15-20g
- Carbohydrates: Around 10-15g
This Chilli Chicken Dry recipe is a fantastic addition to your repertoire of easy recipes and quick dinner ideas. It's a delicious dish that's perfect for busy weeknights, and the homemade goodness is far superior to takeout! Enjoy this flavorful and satisfying meal – it's sure to become one of your favorite healthy meals.