Indian Chicken Chili Recipe with Shredded Chicken Recipe
This Indian Chicken Chili recipe with shredded chicken is a tantalizing blend of flavors and textures, perfect for those who love a bit of heat in their meals. The recipe uses boneless chicken breasts or thighs, combined with aromatic spices like cardamom, cloves, and turmeric. The result is a dish that is both comforting and exciting, ideal for serving with Indian flatbreads or as a filling for sandwiches and wraps.
Ingredients
To create the flavorful Indian Chicken Chili, you will start with the chicken base. Use 500 grams of boneless chicken breast or thighs, seasoned with a blend of spices including 2 cloves, ¼ teaspoon of turmeric powder, 1 green cardamom, 1 teaspoon of red chili powder, and ½ teaspoon of black pepper powder. Salt, to taste, and 2 tablespoons of water, or as needed, complete the marinade, which will infuse the chicken with rich, aromatic flavors.
For the chili itself, gather 2 to 4 tablespoons of cooking oil, essential for sautéing. You will need 2 to 3 large onions, thinly sliced, to add sweetness and depth. Spice things up with 5 slit green chilies, and include ¼ teaspoon of turmeric powder and 1 teaspoon of red chili powder. One large tomato, chopped, will provide a juicy tang, while ½ teaspoon of Malabar garam masala will add a distinctive, warm spice blend. Finish with a handful of fresh coriander leaves and a sprig of curry leaves for a burst of freshness and aroma.
Instructions
Boil the Chicken
Start by placing the chicken along with ground spices, whole spices, salt, and a splash of water into a deep pot. Cook it covered on a low to medium flame until the chicken is thoroughly cooked. You can also use a pressure cooker or an instant pot for quicker results. Ensure to boil off any excess liquid until the mixture is almost dry to concentrate the flavors.
Shred the Chicken
Once cooked, transfer the chicken pieces to a cutting board. Using two forks, shred the chicken while it is still hot to save time. If you prefer, you can allow the chicken to cool slightly and then shred it by hand, but avoid using a food processor as it can alter the texture.
Stir Fry the Chicken
In a deep, wide pan or kadai, heat some oil. Add the sliced onions and sauté them until they are lightly browned and caramelized to bring out their natural sweetness. In another pan, heat more oil and add the shredded chicken along with salt, green chilies, red chili powder, and turmeric powder. Sauté the chicken over medium to high heat until it begins to crisp up slightly, adding a delightful texture to the dish.
Next, combine the almost caramelized onions with the chicken and add freshly chopped tomatoes. Continue to sauté until the tomatoes are fully cooked and have blended well with the chicken. Finish the dish by sprinkling garam masala, adding fresh curry leaves, and garnishing with coriander leaves. This will enhance the aromatic profile and add a burst of freshness.
Serve this flavorful chicken chili with your favorite Indian flatbreads or use it as a filling for sandwiches and wraps, creating a versatile and satisfying meal.
Recipe Tips & Frequently Asked Questions
- Selecting the Best Chicken Cuts: Opt for boneless chicken breasts or thighs for ease of shredding and consistent cooking.
- Adjusting the Spice Level: Modify the amount of red chili powder and green chilies based on your heat preference.
- Achieving the Perfect Texture: Ensure the chicken is shredded while hot for the best texture, and sauté it until it starts to crisp up for added flavor.
- Using Bone-in Chicken: Yes, you can use bone-in chicken; just ensure it is cooked thoroughly and shred it carefully.
- Storing and Reheating Leftovers: Store in an airtight container in the refrigerator for up to three days. Reheat in a pan over medium heat.
- Making in Advance: This recipe can be made a day ahead and reheated, which allows the flavors to meld together beautifully.
- Recipe Variations: Experiment by adding bell peppers, using different spice blends, or incorporating other vegetables for a unique twist.
What to Serve With This Recipe
Pair this spicy chicken chili with a variety of Indian flatbreads such as naan, roti, or paratha to soak up the flavorful sauce. For a modern twist, use the chili as a filling for sandwiches or wraps, adding some fresh greens and a tangy yogurt sauce. Complement the meal with side dishes like a cooling cucumber raita, a fresh salad, or a serving of fragrant basmati rice. Enjoy with a refreshing beverage like a chilled mango lassi or a spicy masala chai.
This Indian Chicken Chili with shredded chicken is a delightful dish that brings together a symphony of spices and textures. Its versatility makes it perfect for various meal occasions, whether served traditionally with flatbreads or creatively in wraps. Try this recipe to experience a burst of Indian flavors and share your culinary creations with friends and family for a truly memorable dining experience.
Ingredients
Boil
- 500 grams boneless chicken breast or thighs
- 2 cloves
- ¼ teaspoon turmeric powder
- 1 green cardamom
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- Salt to taste
- 2 tablespoons water or as needed
For the Shredded Chicken Chili
- 2 to 4 tablespoons cooking oil
- 2 to 3 large onions, thinly sliced
- 5 green chilies, slit
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 large tomato, chopped
- ½ teaspoon Malabar garam masala
- Fresh coriander leaves
- 1 sprig curry leaves
Instructions
Boil the Chicken
- Place the chicken, ground spices, whole spices, salt, and a bit of water in a deep pot.
- Cook covered over a low to medium flame until the chicken is fully cooked.
- Alternatively, use a pressure cooker or an instant pot for this step.
- Once cooked, boil off any excess liquid until almost dry.
Shred the Chicken
- Transfer the chicken pieces to a cutting board.
- Using two forks, shred the chicken while it is still hot to save time.
- Alternatively, allow the chicken to cool and shred it by hand. Avoid using a processor for this step.
Stir Fry the Chicken
- Heat some oil in a deep, wide pan or kadai.
- Add the sliced onions and sauté until they are lightly browned.
- In another deep pan or kadai, heat oil and add the shredded chicken along with salt, green chilies, red chili powder, and turmeric powder.
- Sauté the chicken over medium to high heat until it begins to lightly crisp up.
- Add the almost caramelized onions and freshly chopped tomatoes to the chicken.
- Continue sautéing until the tomatoes are fully cooked.
- Finish with a sprinkle of garam masala, fresh curry leaves, and coriander leaves.
- Serve the chicken chili with any Indian flatbread or use it as a filling for sandwiches or wraps.
Indian Chicken Chili Recipe with Shredded Chicken Recipe
Ingredients
Boil
- 500 grams boneless chicken breast or thighs
- 2 cloves
- ¼ teaspoon turmeric powder
- 1 green cardamom
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- Salt to taste
- 2 tablespoons water or as needed
For the Shredded Chicken Chili
- 2 to 4 tablespoons cooking oil
- 2 to 3 large onions thinly sliced
- 5 green chilies slit
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 large tomato chopped
- ½ teaspoon Malabar garam masala
- Fresh coriander leaves
- 1 sprig curry leaves
Instructions
Boil the Chicken
- Place the chicken, ground spices, whole spices, salt, and a bit of water in a deep pot.
- Cook covered over a low to medium flame until the chicken is fully cooked.
- Alternatively, use a pressure cooker or an instant pot for this step.
- Once cooked, boil off any excess liquid until almost dry.
Shred the Chicken
- Transfer the chicken pieces to a cutting board.
- Using two forks, shred the chicken while it is still hot to save time.
- Alternatively, allow the chicken to cool and shred it by hand. Avoid using a processor for this step.
Stir Fry the Chicken
- Heat some oil in a deep, wide pan or kadai.
- Add the sliced onions and sauté until they are lightly browned.
- In another deep pan or kadai, heat oil and add the shredded chicken along with salt, green chilies, red chili powder, and turmeric powder.
- Sauté the chicken over medium to high heat until it begins to lightly crisp up.
- Add the almost caramelized onions and freshly chopped tomatoes to the chicken.
- Continue sautéing until the tomatoes are fully cooked.
- Finish with a sprinkle of garam masala, fresh curry leaves, and coriander leaves.
- Serve the chicken chili with any Indian flatbread or use it as a filling for sandwiches or wraps.