Name: 18 Chilli Chicken
Prep time: 30 min
Total time: 30 min
Ingredients: 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.

18 Chilli Chicken

18 Chilli Chicken

Hot n spicy chilly chicken

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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

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.

Instructions

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.