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Guajillo Chili Chicken

Guajillo chillies are the dried form of Mirasol chillies . They have mild heat, are smoky, sweet and have a slight tanginess.

This dish can be just made with guajillo chillies alone. To make this dish spicy , add some extra spicy chillies.

Kashmiri chillies have a wrinkled texture , gives a good color to the dish and are less spicy.

Serve as an appetizer, or stuff it in pita bread or roti with yogurt and cucumbers.


Ingredients

For the guajillo chilli paste 

  • 2 guajillo chillies 

  • 2 kashmiri chillies 

  • 1 small red chilli 

  • 4 garlic cloves

  • 1 " piece ginger

  • 2 cardamom 

  • 1/2 teaspoon fennel seeds

  • 1/2 tsp black pepper

  • 1 /2 teaspoon cumin seeds

  • juice of 1 /2  a small lemon

  • 1/2 teaspoon salt 

For the chicken

  • 12 chicken tenders or 3 chiken breasts cut into strips

  • 4 tablespoon guajillo chilli paste

  • 3 tablespoons cornstarch

  • 1/2 of one beaten egg

  • 1/2 teaspoon garam masala.

  • half a lemon squeezed

  • 3 tablespoon oil

For the veggies

  • 3 tbsp oil

  • 1 tablespoon minced garlic

  • 1 tablespoon ginger minced

  • 1 big red onion diced into big cubes

  • curry leaves 2 sprigs

  • 2 colored bell peppers diced into big cubes

  • 3 Jalepenos or  seeds removed  and sliced into long slivers (this is optional, adding this gives extra spiciness) .Can substitute banana , anaheim or any non spicy peppers.

  • salt and pepper

Steps

For the chilli paste

Boil water. Soak the red chillies for 10 minutes.

After 10 minutes , add the chillies into a blender with all the other ingredients for chilli paste.

Blend into a smooth paste.

For the chicken 

To the chicken tenders,  add  the chilli paste, cornstarch ,beaten egg and lemon juice . Mix well and let it marinate for minimum 30 minutes.

Grill the chicken for 2 minutes on either side , using an indoor or outdoor grill . To make it simple, pan frying can also be done.

 Once done , cut the chicken into small pieces .

For the chilli chicken

Heat a big wok.  Add oil.  When hot add the minced garlic and minced ginger.  Saute till slightly brown. 

Add the onions and stir fry on high heat for just a couple of minutes. It should be still crunchy, and not become soft.

Add the jalepenos, and fry for 1 minutses.

Add the curry leaves and toss it till mixed.

Add the colored peppers, salt, pepper and stir fry for 3 minutes. 

Finally add the chicken and stir till it is heated through.

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