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Chilli Chicken Bites
Course:
Appetizer
Cuisine:
Indian
Author:
Dhanya Samuel
Ingredients
1
kg
chicken thigh (boneless); cut into bite sized pieces
5-6
dry red chilli
soaked in warm water for 15 minutes (it will not be spicy, trust me)
5
garlic cloves
1
inch
ginger root
peeled
½
tsp
cumin seeds
½
tsp
fenugreek seeds
5
cloves
1
tsp
coriander seeds
Salt
to taste
3-4
cups
Panko breadcrumbs
for coating (use ordinary breadcrumbs if you wish to)
Vegetable oil
for frying
Instructions
Wash and drain the chicken pieces well; keep aside.
Soak the chillies in warm water for at least 15 minutes.
Dry roast cumin, fenugreek, cloves and coriander seeds.
Grind the roasted spices and the softened chillies with a bit of water into a paste.
Add the paste to the chicken pieces, season with salt and mix well to combine.
Marinate for at least 3-4 hours, more if possible. If you want to freeze for later use, do it at this stage.
Heat oil in a deep pan to fry the chicken pieces.
Coat each chicken piece in the Panko crumbs and fry till golden brown. Drain on a kitchen paper.
Serve hot with dip of choice.
Notes
If you live in Australia, then these chillies are available in Indian stores which specifically sell South Indian or Srilankan ingredients.