Goan Chilli Chicken is a simple and easy chicken recipe which is like stir fry chicken. It tastes tangy and spicy.
Goan Chilli Chicken Recipe is a spicy and tangy chicken recipe. This recipe is made in some Goan restaurants and even in Goan homes. The best part is that this recipe is easy to cook and doesn’t need coconut and spices like chicken xacuti recipe. Also, it does not need any type of grinding.
The recipe mentioned here is that of an authentic Goan chilli chicken which is usually served with Goan pav or poli. Chicken is cooked in a semi-gravy form. It can also be served with prawn pulao or jeera rice.
I have added a Maggi cube to this chicken chilli Goan style recipe. It is an optional ingredient. Also, I have prepared ginger-garlic paste using mortar pestle and use in the recipe. You can use store bought ginger-garlic paste too.
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Let us see the ingredients to make Goan chicken chilli recipe:
- Chicken: Use tender chicken to make this recipe. In this recipe chicken can be boneless or with bone. The pieces should be in curry cut style
- For marination: Coriander leaves, garlic cloves, ginger and green chillies are ground to paste. This is applied to chicken along with lime juice and salt and then the chicken is kept aside for marination for minimum 2 hours.
- Vegetables: Onion, tomato and capsicum is used in this recipe. Tomato is used in less amount as we have also added tamarind pulp to add tanginess.
- Green chillies: Green chillies are added to add spice to the recipe. The quantity can be altered as per taste.
- Ginger-garlic paste: You can use store-bought ready-made ginger-garlic paste. If you don’t get ginger-garlic paste, use 1/2 teaspoon ginger paste and 1 teaspoon garlic paste. I prefer to prepare ginger-garlic paste at home by crushing 1/4th inch ginger and 10 cloves garlic. The homemade ginger-garlic paste brings out better flavours and makes the prepared chicken dish tasty.
- Spice powders: Black pepper powder, turmeric powder, red chilli powder and garam masala are the spices which are added to this Goan recipe.
- Stock cube: This is an optional ingredient. You can add any type of stock cube. I added chicken Maggi cube in this recipe.
Let us see the steps to make authentic Goan style chicken chilli:
Marinate the chicken:
Grind together all the ingredients mentioned in marination section (except salt and lime juice) and make a thick paste. Apply this to the chicken along with lime juice and salt and keep it aside for 2 hours for marination. You can marinate and keep it in freezer overnight too. Just thaw before cooking.
Cooking the Goan chicken curry:
- Heat oil in a pan. Add onion and sauté till onion turns pinkish.
- Add ginger-garlic paste, slit green chillies and mix well.
- Add chopped tomato and sauté till tomato turns mushy.
- Add capsicum and cook till capsicum turns soft.
- Next step is to add spice powders – add turmeric powder, red chilli powder, black pepper powder and garam masala and mix well.
- Add tamarind paste and mix well.
- Add Maggi cube and mix well. (This is optional)
- Add marinated chicken pieces and mix.
- Cook covered on low flame for 10 minutes.
- Add 1 cup water and cook with lid covered for 25 minutes stirring occasionally.
- Check if the chicken pieces are cooked. If needed add little water.
- Add salt to taste.
- Garnish with finely chopped coriander leaves.
Also check: Chicken cafreal, Goan style green chicken, Chicken biryani, Murg malai kebab
Goan Chilli Chicken
Ingredients
- 300 gm chicken 10 pieces of curry cut chicken
- 2 medium sized onion sliced
- ½ tomato finely chopped
- 1 capsicum sliced
- 3 green chillies slit
- 1 tablespoon ginger garlic paste either readymade or made by crushing ¼ inch ginger and 8 cloves garlic
- 1 teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 2 teaspoon red chilli powder
- 2 tablespoon garam masala
- 2 tablespoon tamarind pulp see notes to make tamarind paste
- 1 Maggi cube chicken (optional)
- 2 tablespoon oil
- 2 tablespoon coriander leaves finely chopped
- To taste salt
For Marination:
- ½ bunch coriander leaves
- 5 garlic cloves
- ¼ inch ginger
- 2 green chillies
- 1 tablespoon lime juice
- ¼ teaspoon salt
Instructions
First marinate the chicken:
- Grind together all the ingredients mentioned in marination section (except salt and lime juice) and make a thick paste.
- Apply this to the chicken along with lime juice and salt and keep it aside for 2 hours for marination. You can marinate and keep it in freezer overnight too. Just thaw before cooking.
- Heat oil in a pan.
- Add onion and sauté till onion turns pinkish.
- Add ginger-garlic paste and mix well.
- Add slit green chillies.
- Add chopped tomato and sauté till tomato turns mushy.
- Add capsicum and cook till capsicum turns soft.
- Next step is to add spice powders – add turmeric powder, red chilli powder, black pepper powder and garam masala and mix well.
- Add tamarind paste and mix well.
- Add Maggi cube and mix well. (This is optional)
- Add marinated chicken pieces and mix.
- Cook covered on low flame for 10 minutes.
- Add 1 cup water and cook with lid covered for 25 minutes stirring occasionally.
- Check if the chicken pieces are cooked. If needed add little water.
- Add salt to taste.
- Garnish with finely chopped coriander leaves.
Notes
- Stock cube is optional.
- To make tamarind paste – soak 1 tennis ball sized or enough tamarind in warm water for 1 hour. After it softens, extract pulp by squeezing the tamarind. Discard the solids.
- You can even use readymade tamarind paste from stores.
- Add water little at a time to get a gravy of desired consistency.
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