Description

Chilli Chicken Dry is a quick and easy weeknight dinner that’s packed with bold, spicy flavors. This 20-minute recipe features tender chicken pieces coated in a delicious chili-infused sauce, making it the perfect dish for busy weeknights or casual gatherings.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

– 2 tablespoons vegetable oil

– 3 cloves garlic, minced

– 1 tablespoon grated ginger

– 2 green chili peppers, sliced (or 1 teaspoon chili flakes)

– 2 tablespoons soy sauce

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1/2 teaspoon paprika

– Salt and pepper to taste

– Chopped cilantro and lemon wedges for garnish

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Instructions

1. 1. In a large skillet or wok, heat the vegetable oil over medium-high heat.

2. 2. Add the chicken pieces and cook for 5-6 minutes, until lightly browned on all sides.

3. 3. Add the garlic, ginger, and chili peppers (or chili flakes) to the skillet. Cook for 2-3 minutes, stirring frequently, until fragrant.

4. 4. Stir in the soy sauce, cumin, chili powder, paprika, salt, and pepper. Toss the chicken to coat evenly in the spices.

5. 5. Continue cooking for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

6. 6. Remove from heat and garnish with chopped cilantro and lemon wedges.

7. 7. Serve immediately with steamed rice or your choice of sides.

Notes

For a milder version, use fewer chili peppers or substitute with bell peppers. You can also adjust the spice level by adding more or less chili powder and paprika. Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10
Cook Time: 10
Category: Main Course
Method: Stovetop
Cuisine: Indian