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I didn’t know what to call this dish but this Super Spicy Indian Chicken is not too spicy. Spice means flavor when done right.
Jump to RecipeAs I have written in some fairly recent posts, I love Indian food and been expanding the depth of the recipes I am willing to try. At the same time, my wife had been telling me “why don’t you make some of the same recipes you have made.” So why do I keep exploring the boundaries of recipes?
As my blogging friends know, our cooking is an expression of ourselves. And for me that means I cannot be limited. If I were restricted to repeating my recipes, then I feel I would be trapped in a box, stiffled. Exploring new ideas is what keeps the energy and recipe creations flowing. It is my connection to the flow of the universe. Does that make sense?
Searching my blog for some of my recent, and new Indian creations, I am amused to see my two most recent posts – spicy & chicken. LOL
AUTHENTIC SPICY INDIAN CHICKEN
That’s a lot of spice and a lot of chicken. I make a lot of chicken because my wife generally only eats chicken. So there are many Indian chicken dishes to explore.
Creating the spice sauce.
Developing the Spicy Curry.
The Super Spicy Indian Chicken plated.
Super Spicy Indian Chicken
Exploring Indian dishes that are not on the main menu is so much fun. My Super Spicy Indian Chicken is packed with flavor and the title is misleading.
Ingredients
Chicken Marinade
- 10 Whole Chicken thighs cut into 1" cubes
- 1 Tbsp Olive oil
- 1 Tsp Salt
- 1 Tsp pepper
- 2 Tsp Red chili powder
- 1 Tsp Turmeric powder
Spice Sauce
- 2 Inches Fresh turmeric sliced
- 2 Inches Fresh ginger sliced
- 1 Whole Red onion diced
- 3 Cloves Garlic diced
- 1 Tbsp Mustard seeds ground
- 2 Tsp Cumin seeds ground
- 2 Tsp Turmeric
- 1 Tsp Ground cloves
- 2 Tsp Garam masala
- 1 Tbsp Tamarind paste
Curry Gravy
- 1 Tbsp Olive oil
- 2 Tsp Mustard seeds
- 1/2 Whole Red onion
- 2 Whole Serranos diced
- 1/4 Cup Cilantro diced
- 1 Tbsp Red chili powder
- 2 Tsp Salt
- 2 Tsp Black pepper
- 1 Tbsp Sugar
- 29 Ounces Crushed tomatoes
- 1 Tbsp Tomato paste
- 14.5 Ounces Coconut milk
Instructions
Chicken Marinade
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Combine all the ingredients and mix well with the chicken. Marinate for an hour and up to overnight.
Spice Sauce
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Combine all the ingredients in a food processor. Blend until a paste is formed. Set aside.
Curry Gravy and finish the dish
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Heat the olive oil on medium heat and add the mustard seeds when warm. Cook for 1 – 2 minutes. Next, add in the red onion and cook until soft – 4 – 5 minutes. Add in the spice sauce and simmer for 4 – 5 minutes. Add in the spices and mix for 1 – 2 minutes. Then, add in the crushed tomatoes and tomato paste. Mix well and simmer for 2 minutes. Follow with the coconut milk and simmer for 5 minutes. Add in the chicken and simmer for 10 – 15 minutes. Finish by adding in the cilnatro.
Serve over rice. Enjoy!
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