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Coriander & Red Chilli Chicken

An IndoChinese dish infused with Indian spices
5 from 2 votes
Course Main Course
Cuisine Indian
Servings 4


  • 500 g chicken breasts see note i) above


  • 2 tbsp Kashmiri chilli powder see note ii) above
  • 2 tsp coriander powder
  • 2 tsp kasuri methi crushed
  • ¼ tsp turmeric
  • 4 tbsp tomato puree
  • 4 tbsp tomato ketchup
  • 1 tbsp oil

Rest of the Ingredients:

  • 2 tbsp oil
  • 250 g onions sliced
  • 1 tsp light soy sauce
  • 1 tsp chilli powder optional, see note ii) above
  • ½ cup chopped coriander leaves


  • Cut the chicken breasts into 1" cubes and transfer to a medium bowl.

Make the Marinade:

  • In a small bowl, combine the Kashmiri chilli powder, coriander powder, kasuri methi, turmeric, tomato puree, ketchup, 1 tsp salt & the 1 tbsp oil to a smooth paste.
  • Add this to the chicken, mix well and set aside for an hour or longer in the fridge.
  • Make sure to take the chicken out well before you start to make the dish.

Rest of the Method:

  • In a large frying pan, heat the two tablespoons of oil, then add the sliced onions. Fry over medium heat until they start to brown.
  • Now add the soy sauce, stir and fry for a few seconds, then add the chicken and all its marinade with half the coriander leaves.
  • Fry, uncovered over medium heat until the chicken is cooked through and all liquid evaporates.
  • Serve garnished with the remaining coriander leaves. Chapatis/rotis/phulkas make the best accompaniment.
Keyword chicken, indochinese, redchilli, spiced