Indian Spiced Chili & Ginger Chicken
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken thigh – 500 gms, skinless & boneless
  • Whole coriander seeds – 2 tsp
  • Whole cumin seeds – 1 tsp
For marinating chicken:
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Fresh red chili – 2, chopped
  • Juice of half a lemon
  • Yogurt – ¾ cup
  • Turmeric powder – 1 tsp
  • Salt – 1 tsp
For gravy:
  • Mustard / vegetable oil – ¼ cup
  • Onion – 2, large, finely chopped
  • Ginger – 2-inch piece, finely chopped (you will need about 2 tbsp finely chopped ginger)
  • Garlic – 6 to 8 cloves, minced
  • Tomato – 1, large, de-seeded & finely chopped
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Unsalted butter – 1 tsp
  • Red chili powder – 1 tsp
  • Freshly chopped coriander to garnish
  1. Wash the chicken thighs and drain all water out. Cut each chicken thigh into 4 pieces. Set them aside.
  2. Heat a small fry pan and add the whole coriander & cumin seeds to it. Dry roast the whole spices (i.e. without any oil or fat) on medium heat for couple of minutes or until fragrant and turned dark in color. Transfer the toasted spices to a mortar and grind them to a coarse powder using a pestle. Set it aside.
  3. Take the chicken thigh pieces in a large bowl. Add ginger paste, garlic paste, chopped fresh red chili, juice of half a lemon, yogurt, turmeric powder, toasted coriander & cumin seeds powder prepared earlier and a teaspoon of salt. Mix them well using a spatula and let it marinate in refrigerator for couple of hours.
  4. When you are ready to cook, heat a skillet and add mustard or vegetable oil to it. Once hot, add the chopped onion and give a quick stir.
  5. Then add chopped ginger and minced garlic. Sauté all the aromatics on medium heat until the onions turn golden brown, about 8 to 10 minutes.
  6. Then add the chopped tomatoes and keep sautéing until the tomatoes are soft and integrated with the onions.
  7. Next add the powder spices – coriander, cumin and turmeric. Cook them on medium heat for couple of minutes. Then add the knob of unsalted butter, let it melt, then stir to mix everything well.
  8. Now dump in the marinated chicken along with all the marinating liquid. Stir them well and let the chicken cook on medium heat. Add red chili powder and give a quick stir.
  9. Sauté the chicken until all the liquid is absorbed, uncovered on medium-high for about 15 minutes. This sautéing will add lot of flavor to the curry.
  10. Once all the liquid is absorbed and chicken is nicely braised, add about a cup of water and let it come to boil. Season it with salt to taste and cover and cook on low for about 15 minutes or until chicken is completely cooked.
  11. Uncover and check the doneness of chicken. If chicken is done, adjust the consistency of the gravy as per your liking; you can add little water if the curry seems to be too dry or boil off any excess if it is too watery. Check and adjust for seasoning if needed.
  12. Finally garnish the chili & ginger chicken with freshly chopped coriander leaves and serve it warm with plain white rice. Enjoy!
Recipe by Flavor Quotient at