Chilli Chicken

[Quick Facts]
Main Ingredients: Chicken thigh fillet, coconut cream, yoghurt, various Pakistani spices
Time Required: 1 hour 30 minutes
Serves: 6


  • 1 kg (2.2 pounds) of Chicken Thigh Fillet cut in pieces
  • 1 tablespoon of Cinnamon
  • 1 teaspoon of Black Pepper (Kaali Mirch)
  • 1 teaspoon of Red Chilli Powder (Pisi Lal Mirch)
  • 1 teaspoon of Salt
  • 1/4 teaspoon of Saffron (Zafran)
  • 2 cups of Coconut Cream
  • 4 finely sliced Onions
  • 3 cloves of crushed Garlic (Lasan)
  • 1 tablespoon of finely chopped Ginger (Adrak)
  • 3 tablespoons of slivered Roasted Almonds (Baadaam)
  • 2 teaspoons of Cardamom Pods (Choti Ilaichi)
  • 4 Cloves
  • 2 cups of Plain Yogurt
  • 125 grams of Butter or Clarified Butter (Ghee)
  • Instructions:

    (1) Fry the cinnamon, cardamom pods, black pepper, and cloves. Add garlic and ginger and cook for 5-8 minutes stirring continuously to prevent from burning.

    (2) Toss through the chicken and cook for a further 5 minutes. Combine the red chilli powder, plain yogurt, salt, and saffron and add to the chicken. Cook until tender.

    (3) Add the coconut cream and almonds and cook for a further 5 minutes to allow the sauce to reduce.

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