How to make Mexican Chilli Chicken -
A traditional colorful chicken dish.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Dried Red Chillies (सूखी लाल मिर्च )
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Mexican Chilli Chicken checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Mishti Alurpuli Methi Kele Bhajia Kutchi Dabeli - SK Khazana Moth ke Batashe
Mexican Chilli Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mexican Chilli Chicken Recipe
Boneless Chicken cut into ½ inch cubes 500 grams
Dried Red Chillies broken and seeded 6-7
Cashewnuts broken 5-6
Green capsicum 1/2
Red capsicum 1/2
Olive oil 3 tablespoons
Onion chopped 3 tablespoons
Garlic chopped 1 tablespoon
Cumin powder roasted 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Tomato puree 2 tablespoons
Chicken stock 1/4 cup
Kidney beans boiled 2 tablespoons
Dark chocolate chopped 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Dry roast red chillies and cashewnuts in a non-stick pan till lightly coloured. Transfer into a mixer jar.
Step 2
Break the chicken soup cubes and add. Grind to a powder. Cut both the capsicums into large pieces.
Step 3
Heat olive oil in a non-stick pan. Add onion and garlic and sauté till soft and fragrant.
Step 4
Add both the capsicums, cumin powder, red chilli powder and chicken and mix. Sauté for 2 minutes.
Step 5
Add 1½ tsps of the chilli-cashewnut powder, sauté for 1 minute. Add salt and tomato puree and mix. Add chicken stock and mix.
Step 6
Add boiled kidney beans and mix well. Reduce heat and add chocolate and stir well. Garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 1090 Kcal
Carbohydrates : 17.1 gm
Protein : 134.9 gm
Fat : 53.6 gm
Other : Vitamin C- 2.8mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
