Pakistani or Desi Style Spicy Chili Chicken
Prepare to tantalize your taste buds with this bold and flavorful recipe for Pakistani or Desi Style Spicy Chili Chicken! This vibrant dish features tender chicken simmered in a rich, aromatic gravy made with golden caramelized onions, warming spices, and a creamy yogurt base. Infused with the heat of slit green chilies, a burst of fresh coriander, and a tangy hint of lemon juice, this dish delivers the perfect balance of spice and zest. The combination of traditional South Asian spices like cumin, coriander, and garam masala creates an irresistibly fragrant meal that's both hearty and comforting. Ready in under an hour, this spicy chili chicken pairs beautifully with naan, paratha, or steamed rice, making it an ideal centerpiece for your next dinner or family gathering. Perfect for spice lovers, this Pakistani classic is a must-try for anyone looking to explore authentic Desi flavors.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, skinless)
- 4 tablespoons Oil
- 2 medium Onion (finely sliced)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 3 medium Tomatoes (chopped)
- 4 pieces Green chilies (slit)
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 cup Yogurt (whisked)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Lemon juice
Instructions
Heat the oil in a large pan or wok over medium heat.
Add the sliced onions and sauté until golden brown, approximately 8–10 minutes.
Add the ginger and garlic pastes, and cook for 1–2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5–7 minutes.
Add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Stir well to combine the spices with the tomato mixture.
Add the chicken pieces to the pan and mix thoroughly, coating them with the masala.
Cook the chicken on medium heat for 10 minutes, stirring occasionally.
Add the whisked yogurt to the pan, stirring to incorporate it fully into the gravy.
Add a cup of water and cover the pan. Let the chicken simmer on low heat for 15–20 minutes, or until it is cooked through and tender.
Uncover the pan and add the slit green chilies, garam masala, and lemon juice. Stir well and let it cook for another 2–3 minutes.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 34.3 g | ||
| Protein | 330.8 g | 662% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 640 mg | 49% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5200 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
