Kashmiri Chili Chicken Recipe – Crispy & Flavorful Indian Snack

Last Updated on 4 months by Neha Deshmukh

Kashmiri Chili Chicken Recipe – Crispy & Flavorful Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack that packs a punch. This Kashmiri Chili Chicken is exactly that. I first stumbled upon a version of this at a friend’s place during Diwali, and I’ve been tweaking it ever since to get it just right. It’s become a total crowd-pleaser, and I’m so excited to share my version with you! It’s perfect for a weekend treat, a party appetizer, or even a satisfying weeknight dinner.

Why You’ll Love This Recipe

This recipe is all about bold flavor and satisfying texture. The Kashmiri chili powder gives this chicken a beautiful, vibrant red color and a lovely, mild heat. It’s crispy, slightly tangy from the tomato sauce, and incredibly moreish. Plus, it comes together in under 30 minutes – perfect when you’re short on time but craving something delicious. Honestly, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to make this Kashmiri Chili Chicken:

• 1/2 kg Chicken (about 1.1 lbs)
• 1 – 1.5 tbsp Kashmiri Chili Powder
• 1/4 – 1/2 cup Oil (vegetable, canola, or sunflower)
• Salt to taste
• 1/2 cup Curry Leaves
• 4-6 Green Chilies, slit pieces
• 1/4 cup Tomato Sauce / Ketchup

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kashmiri Chili Powder: This is the star of the show! It’s known for its vibrant red color and mild heat. It originates from the Kashmir region of India and adds a beautiful hue to the dish without being overwhelmingly spicy. If you can’t find it, you can substitute with a mix of paprika and a pinch of cayenne pepper, but the color won’t be quite the same.
• Oil: I usually use a neutral-flavored oil like vegetable or canola oil. This lets the chili and other flavors really shine. You could use a slightly flavored oil, like groundnut oil, for a more rustic taste, but be mindful of how it will impact the overall flavor profile.
• Chicken Cuts: Traditionally, this recipe is made with smaller pieces of bone-in chicken. However, boneless, skinless chicken thighs or breasts work wonderfully too – they cook faster! I often use boneless thighs because they stay nice and juicy.
• Curry Leaves: Fresh curry leaves are essential for that authentic aroma and flavor. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a non-stick pan, combine the chicken, Kashmiri chili powder, oil, and salt. Give it a good mix, making sure the chicken is nicely coated in the spice.
2. Now, cover the pan and cook on medium heat. You want the chicken to become tender and for any excess moisture to evaporate. This usually takes about 15-20 minutes. If things start to look a little dry, add about 1/8 cup (30ml) of water to prevent burning.
3. Once the chicken is almost cooked through, add the fresh curry leaves and slit green chilies. Sauté for a few minutes until the chicken starts to turn beautifully crispy. The aroma at this stage is amazing!
4. Finally, mix in the tomato sauce/ketchup and cook for another 2-3 minutes. This helps everything come together and creates a lovely glaze.
5. And that’s it! Serve hot and enjoy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan. Cook the chicken in batches if necessary to ensure it gets crispy.
• Keep a close eye on the heat. You want medium heat to cook the chicken through without burning the spices.
• Taste as you go! Adjust the salt and chili powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: For a milder flavor, reduce the amount of Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper or some finely chopped bird’s eye chilies. My brother loves it super spicy, so I always make a small batch with extra chilies just for him!
• Chicken Cut Variations: As I mentioned earlier, you can use bone-in or boneless chicken. I’ve even made this with chicken wings – they’re fantastic!
• Air Fryer Adaptation: For an even crispier result, you can transfer the chicken to an air fryer after step 3 and cook at 180°C (350°F) for 5-7 minutes.
• Serving as a Side Dish with Rice: This chicken is also delicious served alongside a simple bowl of steamed rice. It adds a lovely bit of spice and flavor to an otherwise plain meal.

Serving Suggestions

This Kashmiri Chili Chicken is best served hot, straight from the pan! It’s fantastic as a snack with a cup of chai, or as an appetizer before a larger Indian meal. A sprinkle of chopped cilantro adds a nice fresh touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. While it’s still tasty, the chicken will lose some of its crispiness upon reheating.

FAQs

Let’s answer some common questions:

• What is Kashmiri chili powder and where can I find it? Kashmiri chili powder is a special type of chili powder from the Kashmir region of India. It’s known for its vibrant red color and mild heat. You can find it at Indian grocery stores, online retailers like Amazon, or specialty spice shops.
• Can I marinate the chicken beforehand for more flavor? Absolutely! Marinating the chicken for 30 minutes to an hour in a mixture of yogurt, ginger-garlic paste, and a little chili powder will definitely enhance the flavor.
• What type of oil is best for achieving a crispy texture? A neutral-flavored oil with a high smoke point, like vegetable or canola oil, works best.
• How can I adjust the spice level of this recipe? Reduce or increase the amount of Kashmiri chili powder, or add a pinch of cayenne pepper for extra heat.
• Can this recipe be made with other proteins like paneer or fish? Yes! Paneer (Indian cheese) and firm white fish like cod or tilapia would both work well. Just adjust the cooking time accordingly.