Pakistani or Desi Style Spicy Chili Chicken
Prepare to tantalize your taste buds with this bold and flavorful recipe for Pakistani or Desi Style Spicy Chili Chicken! This vibrant dish features tender chicken simmered in a rich, aromatic gravy made with golden caramelized onions, warming spices, and a creamy yogurt base. Infused with the heat of slit green chilies, a burst of fresh coriander, and a tangy hint of lemon juice, this dish delivers the perfect balance of spice and zest. The combination of traditional South Asian spices like cumin, coriander, and garam masala creates an irresistibly fragrant meal that's both hearty and comforting. Ready in under an hour, this spicy chili chicken pairs beautifully with naan, paratha, or steamed rice, making it an ideal centerpiece for your next dinner or family gathering. Perfect for spice lovers, this Pakistani classic is a must-try for anyone looking to explore authentic Desi flavors.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 kg Chicken (bone-in or boneless, skinless)
- 4 tablespoons Oil
- 2 medium Onion (finely sliced)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 3 medium Tomatoes (chopped)
- 4 pieces Green chilies (slit)
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 cup Yogurt (whisked)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Lemon juice
Directions
Step 1
Heat the oil in a large pan or wok over medium heat.
Step 2
Add the sliced onions and sauté until golden brown, approximately 8–10 minutes.
Step 3
Add the ginger and garlic pastes, and cook for 1–2 minutes until fragrant.
Step 4
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5–7 minutes.
Step 5
Add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Stir well to combine the spices with the tomato mixture.
Step 6
Add the chicken pieces to the pan and mix thoroughly, coating them with the masala.
Step 7
Cook the chicken on medium heat for 10 minutes, stirring occasionally.
Step 8
Add the whisked yogurt to the pan, stirring to incorporate it fully into the gravy.
Step 9
Add a cup of water and cover the pan. Let the chicken simmer on low heat for 15–20 minutes, or until it is cooked through and tender.
Step 10
Uncover the pan and add the slit green chilies, garam masala, and lemon juice. Stir well and let it cook for another 2–3 minutes.
Step 11
Garnish with freshly chopped coriander leaves.
Step 12
Serve hot with naan, paratha, or steamed rice.
Nutrition Facts
| Serving size | (2343.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2620.7 |
| Total Fat 102.9g | 0% |
| Saturated Fat 19.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 881.2mg | 0% |
| Sodium 4162.7mg | 0% |
| Total Carbohydrate 81.0g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 34.3g | |
| Protein 330.8g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 640.2mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 5200.4mg | 0% |
Source of Calories