Sumac & Kashmiri Chili Chicken Recipe – Easy Indian-Spiced Delight

Last Updated on 6 months ago by Neha Deshmukh

Sumac & Kashmiri Chili Chicken Recipe – Easy Indian-Spiced Delight

Introduction

Okay, friends, let me tell you about this chicken. It’s a bit of a fusion, a little bit Middle Eastern, a whole lot Indian, and completely delicious. I stumbled upon this combination a few months ago when I was experimenting with some new spices, and honestly, it’s become a weeknight staple. It’s quick, flavorful, and the vibrant color is just so inviting! You’ll be surprised how easily these flavors come together.

Why You’ll Love This Recipe

This Sumac & Kashmiri Chili Chicken is a winner for so many reasons. It’s ready in under 30 minutes – perfect for busy evenings. The marinade is bursting with flavor, and the chicken stays incredibly tender. Plus, it’s a fantastic way to explore some less common, but seriously amazing, spices. Trust me, once you try sumac, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this magic happen:

• 800 gm chicken pieces (thighs and drumsticks work beautifully!)
• 3 tbsp labneh
• 1 tbsp sumac
• 1 tbsp paprika powder
• 1 tsp Kashmiri chili powder
• 0.5 tsp turmeric powder
• 1 tsp thyme
• 1 tbsp vinegar
• Salt to taste
• 1 tbsp olive oil
• 4 cloves garlic, crushed

Ingredient Notes

Let’s talk about a few key ingredients, shall we? Getting these right will really elevate the dish.

Labneh: A Creamy Middle Eastern Delight

Labneh is a strained yogurt cheese, super creamy and tangy. You can find it at most Middle Eastern grocery stores, or even some well-stocked supermarkets. If you can’t find it, a really thick Greek yogurt will work in a pinch, but labneh truly adds a special touch.

Sumac: The Tangy Secret Ingredient

Sumac is a vibrant red spice made from dried sumac berries. It has a lovely lemony, tangy flavor that’s amazing with chicken. It’s a staple in Middle Eastern cuisine, and I’ve fallen in love with using it in Indian dishes too!

Kashmiri Chili Powder: For Color and Mild Heat

Kashmiri chili powder isn’t about scorching heat; it’s all about beautiful color and a mild, fruity flavor. It gives the chicken that gorgeous red hue without overpowering the other spices.

Regional Variations in Spice Blends

Feel free to play around with the spice levels! In some parts of India, a pinch of garam masala is added to the marinade for extra warmth. My grandmother always used a tiny bit of fennel powder too – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, whisk together the labneh, sumac, paprika powder, Kashmiri chili powder, turmeric powder, thyme, vinegar, and salt. This is your flavor bomb marinade!
2. Add the chicken pieces to the marinade, making sure every piece is nicely coated. Let it sit for at least 10 minutes – longer is even better, if you have the time. I usually let it marinate while I prep the rest of dinner.
3. Heat the olive oil in a saucepan over medium heat. Add the crushed garlic and sauté until fragrant, about 30 seconds. Don’t let it burn!
4. Add the marinated chicken, along with any remaining marinade, to the pan. Cook for 15-20 minutes, turning occasionally, until the chicken is fully cooked and golden brown. The juices should run clear when you pierce a piece with a fork.
5. Serve hot with flatbread, rice, or a fresh salad. Enjoy!

Expert Tips

• Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure it browns evenly.
• For extra flavor, marinate the chicken overnight in the fridge.
• A splash of lemon juice at the end brightens up the flavors even more.

Variations

• Vegan Adaptation (Using Tofu or Seitan): Swap the chicken for 800g of firm or extra-firm tofu (pressed to remove excess water) or seitan. The marinade works beautifully with both!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your labneh doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or a finely chopped green chili to the marinade.
• Festival Adaptations (Ramadan/Eid): This dish is perfect for festive gatherings! Serve it with a side of saffron rice and a cooling raita.

Serving Suggestions

This chicken is incredibly versatile. I love it with:

• Warm naan bread for soaking up all the delicious sauce.
• Fluffy basmati rice.
• A simple cucumber and tomato salad with a lemon-mint dressing.
• A dollop of extra labneh on top for added creaminess.

Storage Instructions

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave. It’s actually pretty good cold too, in a wrap or salad!

FAQs

What is Labneh and where can I find it?

Labneh is a strained yogurt cheese, similar to Greek yogurt but thicker and tangier. You can find it at Middle Eastern grocery stores or some supermarkets.

Can I substitute Sumac with Lemon Juice?

While lemon juice can add some tang, it won’t quite replicate the unique flavor of sumac. If you absolutely can’t find sumac, use 1 tablespoon of lemon juice and a pinch of lemon zest.

How can I adjust the heat level of this dish?

Add a pinch of cayenne pepper or a finely chopped green chili to the marinade for more heat. Or, reduce the amount of Kashmiri chili powder for a milder flavor.

What type of chicken pieces work best for this recipe?

I prefer using chicken thighs and drumsticks because they stay nice and juicy. But boneless, skinless chicken breasts will work too – just be careful not to overcook them.

Can this chicken be grilled instead of pan-fried?

Absolutely! Thread the marinated chicken onto skewers and grill over medium heat for 15-20 minutes, turning occasionally, until cooked through.