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Goan Chilli Chicken
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5 from 3 votes

Goan Chilli Chicken

Goan Chilli Chicken is a simple and easy chicken recipe which is like stir fry chicken. It tastes tangy and spicy.
Course Main Course, Main Dish
Cuisine Goan, Indian
Prep Time 1 hour
Cook Time 40 minutes
Servings 4 People
Author Raksha Kamat

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.