Gundu Chilli Chicken Recipe – Authentic Indian Sesame Oil Flavors

Last Updated on 4 months by Neha Deshmukh

Gundu Chilli Chicken Recipe – Authentic Indian Sesame Oil Flavors

Hey everyone! If you’re anything like me, you’re always on the hunt for that one chicken recipe that just hits different. Well, buckle up, because this Gundu Chilli Chicken is it. It’s a flavour bomb – a beautiful blend of spicy, savoury, and aromatic, all thanks to some truly special ingredients. I first stumbled upon this recipe during a trip to Kerala, and I’ve been perfecting it ever since. It’s become a real crowd-pleaser at family gatherings, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average chilli chicken. The magic lies in the gundu chillies (also known as round chillies) and the generous use of Indian sesame oil. These two ingredients create a depth of flavour that’s just incredible. Plus, the addition of kalpasi and shallots adds a unique South Indian touch that you won’t find in many other recipes. It’s a little bit special, a little bit different, and totally delicious.

Ingredients

Here’s what you’ll need to make this Gundu Chilli Chicken:

• 5-6 gundu chillies
• 10 garlic cloves
• 2 teaspoon black pepper
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 2 tablespoon Indian sesame oil
• A big pinch of kalpasi (black stone flower)
• 1/2 inch cinnamon stick
• 5 sprigs curry leaves
• 1.5 cups Indian shallots
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 500 grams chicken in bone (about 1.1 lbs)

Ingredient Notes

Let’s talk about a few of these ingredients – they’re what really make this recipe shine!

Gundu Chillies: A Deep Dive into This Unique Spice

Gundu chillies are a game-changer. They’re not just about heat; they have a lovely fruity flavour that adds so much complexity. They’re round and plump, and a little goes a long way! You can usually find them at Indian grocery stores, or online.

Indian Sesame Oil: The Key to Authentic Flavor

Don’t skimp on the sesame oil! It’s the defining flavour of this dish. It has a nutty, aromatic quality that you just won’t get with other oils. Look for cold-pressed Indian sesame oil for the best flavour.

Kalpasi (Black Stone Flower): Regional Significance and Aroma

Kalpasi, also known as black stone flower, is a unique ingredient used extensively in South Indian cuisine. It has a smoky, earthy aroma that adds a wonderful depth to the gravy. It might look a little strange, but trust me, it’s worth seeking out!

Shallots vs. Onions: Understanding the Difference

I prefer using shallots in this recipe because they have a milder, sweeter flavour than regular onions. They caramelize beautifully and add a lovely depth to the gravy. If you can’t find shallots, you can substitute with a small red onion, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Grind the gundu chillies, garlic, black pepper, coriander seeds, fennel seeds, and cumin seeds with half a cup of water into a smooth paste. A good blender or food processor is your friend here!
2. Now, heat the sesame oil in a pan over medium heat. Add the kalpasi and cinnamon, and let them sizzle for a few seconds to release their aroma. Then, toss in the curry leaves – they’ll get nice and crispy.
3. Add the chopped shallots and sauté for about 5 minutes, until they’re softened and lightly golden brown. Patience is key here; we want to build flavour!
4. Add the ground masala paste to the pan and cook for another 5 minutes, stirring continuously. This is where the magic starts to happen – the aroma will be incredible!
5. Mix in the salt and turmeric powder.
6. Add the chicken pieces and 1 cup of water. Stir well to make sure the chicken is coated evenly with the spices.
7. Cover the pan and simmer on low heat for about 25 minutes, stirring occasionally. The chicken should be tender and cooked through.
8. Remove the cooked chicken pieces from the pan and set aside. Now, simmer the gravy for another 5-10 minutes, until it thickens to your liking.
9. Return the chicken to the pan and toss to coat it evenly in the thickened masala.
10. Finally, roast for 2-3 minutes to enhance the flavours. Serve hot with rice!

Expert Tips

• Don’t be afraid to adjust the amount of gundu chillies to your spice preference.
• Using bone-in chicken adds more flavour to the gravy.
• If the gravy is too thick, add a little more water. If it’s too thin, continue simmering until it reaches your desired consistency.

Variations

• Spice Level Adjustments: If you like it extra spicy, add a few more gundu chillies or a pinch of chilli powder. For a milder flavour, remove the seeds from the gundu chillies before grinding.
• Vegan Adaptation (Using Plant-Based Chicken): My friend, Priya, loves making this with plant-based chicken pieces. It works beautifully! Just substitute the chicken with your favourite vegan alternative.
• Festival Adaptations (Onam, Diwali): This dish is perfect for special occasions like Onam or Diwali. You can serve it as part of a larger feast, or enjoy it as a standalone meal.

Serving Suggestions

This Gundu Chilli Chicken is best served hot with a side of fluffy rice. It also pairs well with parotta or appam. A simple raita (yogurt dip) can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What makes Gundu Chillies special in this recipe?

Gundu chillies have a unique fruity flavour alongside the heat, adding a depth you won’t get with regular chillies.

Can I use regular red chillies instead of Gundu Chillies?

You can, but the flavour profile will be different. Regular red chillies are more focused on heat, lacking the fruity notes of gundu chillies.

What is Kalpasi and where can I find it?

Kalpasi is a black stone flower used for its smoky aroma. You can find it at Indian grocery stores or online.

Can I make this recipe ahead of time?

You can make the masala paste ahead of time and store it in the refrigerator for up to 2 days.

What is the best type of rice to serve with this Gundu Chilli Chicken?

Basmati rice or Kerala Matta rice are both excellent choices.

How can I adjust the thickness of the gravy?

Simmer for longer to thicken, or add a little water to thin it out.

Is it possible to cook this in an Instant Pot?

Yes! Sauté the shallots and spices as directed, then add the chicken and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!