Dry Green Chilli Chicken is my go-to recipe when I want to add a spicy kick to the kitchen. The combination of fresh green chilies, aromatic whole spices, and fragrant herbs creates a dish that’s bold and flavorful. I learned this recipe from my neighbor, and it’s become a family favorite. The best part? It’s a one-pot dish that doesn’t need added water.
About the Recipe
This recipe stands out because it uses the chicken’s natural juices instead of added water. The green chilies give it heat, while the whole spices add depth. Fresh coriander and mint leaves bring brightness and color. It’s perfect for spice lovers who enjoy bold flavors and want a dish that’s different from regular curry.
Why You’ll Love This Recipe
You’ll love how the chicken turns out tender and full of flavor. The dry cooking style means the spices coat each piece perfectly. It’s easy to adjust the heat level by changing the number of green chilies. The recipe is straightforward – no complex techniques needed. Plus, the aroma while cooking is amazing. It’s great for meal prep and tastes even better the next day.
Dry Green Chili Chicken
Cooking Tips
– Don’t skip draining the chicken well after washing
– Cook onions until they’re just pink for the best flavor
– Keep stirring after adding herbs to prevent sticking
– Adjust green chilies based on your heat preference
– Add lemon juice only after turning off the heat
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice, naan, or roti. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat with a splash of water if needed.
Similar Recipes
- Pepper Chicken Dry
- Mint Chicken Fry
- Spicy Garlic Chicken
Nutrient Benefits
This dish is high in protein from chicken and packed with vitamins from fresh herbs. Green chilies are rich in vitamin C and boost metabolism. The spices like turmeric have anti-inflammatory properties. It’s a low-carb option that’s filling and nutritious.
Dry Green Chili Chicken
Ingredients
- 1 kg Chicken
- 4 tsp Ginger garlic paste
- 6 pcs Onions finely chopped – if medium or 4 nos. (if big)
- 15 pcs Green chilies
- 2 inch Cinnamon
- 5 pcs Cloves
- 5 pcs Green Cardamom
- 1 pc Black Cardamom
- 5 pcs Black pepper corns
- 1 bunch Coriander leaves finely chopped
- 1 bunch Mint leaves finely chopped
- 1/2 tsp Turmeric powder
- 1 pcs Lemon
- 5 tbsp Oil
- Salt (to taste)
Instructions
- Wash the chicken n keep aside for water to drain.
- Grind green chilies, cinnamon, cloves, green cardamoms, black cardamoms & black pepper corns to a fine paste.
- Heat oil in a wok, to it add finely chopped onions n stir till transparent & pink in colour. Then add ginger garlic paste, turmeric powder & the ground paste. Keep stirring till oil leaves sides.
- Now add the chicken n salt to taste n cover n cook for 5 mins. Open the lid n stir, cover n cook again till the chicken is cooked.
- Adding salt to the chicken makes it leave water so water need not be added for the chicken to cook.
- To this add finely chopped coriander leaves & mint leaves n cook uncovered till the water dries up, stirring occasionally. After this is done put the flame off n add juice of a lemon n stir.
- Serve hot.
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Frequently Asked Questions
Can I reduce the number of green chilies if I want it less spicy?
Yes. Start with 5-6 chilies instead of 15. You can always add more heat with red chili powder later if needed. The dish will still have great flavor from the other spices and herbs.
Why doesn’t this recipe need water?
The salt helps the chicken release its natural juices. These juices, combined with the moisture from onions and herbs, are enough to cook the chicken perfectly. This creates a more concentrated flavor.
How do I know when the chicken is done?
The chicken is done when it’s no longer pink inside and pulls apart easily with a fork. This usually takes about 20-25 minutes of cooking. Cut into a larger piece to check if you’re unsure.
1 comment
good