Guntur Chilli Chicken - SK Khazana

A very flavorful and spicy dish that may be a little hot to handle but you will be coming for more as the Guntur Chillies add an excitement to the dish that is quite difficult to resist. This is a Sanjeev Kapoor exclusive recipe.

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Guntur Chilli Chicken - SK Khazana

Main Ingredients Chicken on the bone, Guntur red chillies whole
Cuisine Indian
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Guntur Chilli Chicken - SK Khazana

  • 750 gms Chicken on the bone cut into 2 inch pieces
  • 6-7 Guntur red chillies whole dried
  • 2 teaspoons Cumin seeds
  • 15-20 Black peppercorns
  • 2 teaspoons Coriander seeds
  • 1/2 inch Cinnamon stick
  • 1 Bay leaf
  • 10-12 Cashew Nuts
  • 2 teaspoons Oil
  • 2 teaspoons Pure ghee
  • 1 teaspoon Mustard seed
  • 1 medium Onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 20-25 Curry leaves
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Coriander powder
  • 1 teaspoon Tata Sampann Chilli Powder
  • 1 medium Tomato finely chopped
  • for garnish Fresh coriander sprigs
  • to serve Steamed rice


  1. Dry roast cumin seeds, black peppercorns, coriander seeds, cinnamon stick, Guntur chillies and bay leaf in a non-stick pan till the spices become fragrant. Transfer into a bowl and allow to cool slightly.
  2. Transfer the roasted spices in a blender jar, add cashew nuts and ¼ cup water and blend to a fine paste.
  3. Heat oil and ghee in a non-stick wok, add mustard seeds and let them splutter. Add onion and sauté well. Cook till light golden brown.
  4. Add ginger-garlic paste and sauté for 1 minute. Add 8-10 curry leaves and mix well.
  5. Add salt, turmeric powder, coriander powder and Tata Sampann Chilli Powder and 2 tbsps water and mix well. Cook for a minute.
  6. Add tomato and mix. Add the prepared paste and ¾ cup water and mix well. Cover and cook for 2-3 minutes or till the oil separates.
  7. Add chicken and the remaining curry leaves and sauté on high heat for 2-3 minutes.Add ½ cup water and mix well. Cover and cook for 15-20 minutes till the chicken is cooked completely. Take the pan off the heat.
  8. Transfer the prepared chicken into a serving bowl, garnish with coriander sprig. Serve hot with steamed rice.