Indian Style Chili Recipes

EASY INDIAN-STYLE CHICKEN

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
• Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
• Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

CHILI PANEER

Steps:

• Place paneer in a bowl and add enough cornstarch to coat; mix well.
• Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
• Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
• Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

KIDNEY BEAN CHILI, INDIAN STYLE (RAJMA IN MASALA)

Steps:

• Wash the kidney beans well and soak in water overnight.
• Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
• Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
• Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
• Heat ghee in a large saucepan over medium-high heat.
• Add the chopped onions and saute until golden brown.
• Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
• Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
• Pour 3 cups of water and add the crushed beans.
• Mix well and bring to a boil, twice.
• Serve hot over steamed rice, chappatis, or whole-wheat tortillas.

INDIAN CHILI CHICKEN

Steps:

• Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
• Cut chicken breast fillets into bite-sized pieces.
• Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
• Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
• Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
• Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
• By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
• The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
• Serve with rice and naan and top with cilantro. Yumm!