18 Chilli Chicken


18 Chilli Chicken

Hot n spicy chilly chicken
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Tamil
Servings 5 people


  • 1 lb Chicken boned & skinned
  • 18 nos Dry red chillies large chillies soaked in warm water, Kollamulaku
  • 1 tsp Cumin seeds Jeerakam
  • 1/2 tsp Fennel Perinjeerakam
  • 2 tbsp Coriander seeds
  • 3-4 pieces Fresh ginger peeled & pulped
  • 1 no Lemon juice
  • Salt As reqd
  • Vegetable oil for deep frying
  • Lemon wedges for garnishing
  • Note : Reduce Chilli if you don`t like spicy food.


  • Dry roast the cumin, fennel and coriander together and then grind with the drained chillies.
  • Mix the ground spices with ginger, lemon juice and salt in a bowl.
  • Chop chicken into bite size pieces.
  • Add chicken to bowl and mix with the marinade thoroughly.
  • Cover and refrigerate overnight.
  • Heat oil in steep sided pan or wok. You¦ll need at least 1 inch of oil in bottom of the pan.
  • Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
  • Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.
  • You can keep chicken warm in a low oven until all is ready.
  • Garnish with lemon wedges.
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