A simple chilli chicken recipe

There’s nothing more delicious and satisfying than a spicy red chilli chicken gravy. There are so many different varieties within chilli chicken. There is the Chinese chilli chicken which is more savory from the soy sauce/oyster sauce and there’s the Indian Chilli Chicken that focuses predominantly on spice and heat. Then, there’s variations with both; you can make chilli chicken gravy or you can make it dry. You can also make chilli chicken deep fried or make your chilli chicken recipe with no frying at all. How you personalize is based on your preference.

My personal recipe preference is based on how easy it is to make, and how healthy I can make it. This cuts the deep frying out of the equation, WITHOUT compromising taste. Since I can’t choose between Indian Chilli Chicken or Chinese Chilli Chicken, my blend is the IndoChinese chilli chicken and it truly offers the best of both worlds.

spicy indian chilli chicken recipe
You’ll need:
  • chicken ( I prefer dark meat like chicken thighs for this) 2-3 lbs
  • Ginger Garlic paste ( you will need 3-4 spoons)
  • Chilli Chicken masala (Highly recommend this brand, has all natural ingredients without the food coloring and high sodium)
  • vegetable oil around 1/3 rd cup
  • red chili powder (5 tbsp)
  • red  bell pepper (1 chopped in 1 inch pieces)
  • thai green chilies (handful)
  • vinegar (1 tbsp)
  • yogurt (2 cups)
  • cilantro (handful)
  • soy sauce (1 -2 tbsp)
  • oyster sauce (1 tbsp)
  • Limes (1)
  • 1 onion
  • 1 small tomato finely chopped
Method:
  1. Marinate the chicken with red chilli powder, yogurt, vinegar, chili chicken masala, and ginger garlic paste. 
chilli chicken marinade
   
  2.  Heat the oil in a pan and add the marinated chicken 
 3.  Add in the onions and bell pepper
 4.  Add in the soy sauce and oyster sauce
 5.  Add in the chopped tomato
 6. At this point the chicken is going to be sauteing with the vegetables, scrape the bottom consistently to avoid sticking
7. Cook for about 25 mins
                                                           
8. Garnish with lime and cilantro
9. Serve with naan and some fresh onions marinated with salt and lime
chilli chicken with naan

Spicy, Garlicky Guacamole!

Chunky and flavorful guacamole made with all-natural and fresh ingredients

Guacamole is one of my favorite snacks in the world. It’s healthy – full of great fats and tons of health benefits. It’s versatile – snack on it with some chips or use it as a topping for nearly any dish (eggs, toast, sandwich, burger, etc), and it is DELICIOUS as a party appetizer. There has never been a time I served it and didn’t get asked for the recipe.
For the record, I never shared the recipe… until now…
That said, for this top-secret recipe, you will need :
  • 1  large avocado
  • 1/2 small, red onion
  • 1/2 lime
  • 1/2 tomato de-seeded
  • 4 Thai chilies or 1-2 jalapenos (depending on how spicy you like it!)
  • cilantro (handful)
  • sea salt (key words: SEA salt)
  • 1 garlic clove
vegetables
Method:
  1. Chop the garlic and chilies in really fine pieces, The finer the better. Most recipes would tell you to de-seed your peppers, but not I. That’s where the kick comes in
  2. Chop your onion, in fine cubes. Wear your goggles if you need to
  3. Chop the tomato. Its important to remove the seeds so the guac isn’t too runny
  4. Add the avocado. Here’s a cool trick on how to cut it like a pro
  5. Add the sea salt. I normally add around 1 tbsp, but taste test it as always
  6. Add in the lime juice and chopped cilantro last
  7. Stir! If you have a mortar & pestle, that’s even better
  8. Enjoy!!
guacamole

 

Hyderabadi Chicken Biryani

I first became obsessed with Chicken Biryani when I first visited Hyderabad in the summer of 2014.

The spices, the aroma, the flavors… were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being – if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani.

After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise BiryaniBiryani PotAsiana’s, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani.

Now, to the recipe…

Ingredients:

  • 2 Onions
  • 10-20 Chillies (thai chillies work best)
  • Shan – Ginger Garlic Paste – 26 oz (use about 1/4th of bottle)
  • 1-2 Tomatoes
  • Basmati Rice (Long grain) (4 cups)
  • Chicken (I prefer dark meat, bone-in) (3 lbs)
  • Yogurt
  • Lemon/Limes
  • mint
Spices:
  • Shan, Mix Seasoning Biryani Masala, 1.75-Ounce (Pack of 4) (Use 1/2 of 1 box)
  • cloves (5)
  • cardomom (3-4)
  • bay leaf (1-2)
  • anise (1-2)
  • black cardomom (3)
  • mase (1 tbsp)
  • red chilli powder (4-5 tbsp)
  • garam masala (4-5 tbsp)
  • saffron (7-8 strands)
  • shah jeera (1 tbsp)
  • cumin seeds (1tbsp)
  • cinnamon sticks (3)
* You will also need a large tray for baking the biryani
Method:

  1. Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder
  2. Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels
  3. Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks)
  4. Once fragrant, add in the tomatoes, chillies and girnger/garlic paste
  5. Now, add in the garam masala
  6. After stirring a few mins, add in the marinated chicken
  7. Now, add in the Shan Biryani Masala
  8. Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be
  9. Soak the basmati rice in cool water after flushing about 3-4 times
  10. Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 mins.
  11. Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier
  12. Continue with step 11 until the tray is full
  13. Soak the saffron layers in warm milk for a couple mins. Garnish this dilution over the top of the biryani
  14. Cover the tray with aluminum foil and bake at 350 degrees for 20-25 mins.
  15. Enjoy!
I know what you’re thinking. This is a lot of work. BUT trust me when I say it is WORTH IT!!!
Andddd, it will last you atleast a week (assuming you can stop inhaling this delicious goodness :P)