Growing up, one of my favorite things to eat was this paratha roll stuffed with chili chicken that we used to buy from an Indian restaurant back in Kuwait. The roll had soft shredded chicken cooked in traditional Indian spices and flavors along with tomatoes, onions, bell peppers and green chilies. There used to be chopped up cucumbers and a creamy sauce as well which accompanied the chicken in that roll. As a kid, a mouthful of that used to make my day! I still salivate when i think about that roll. This recipe comes close to the flavors I got from that roll, though this is paired with a healthier option of pita bread and sweet bell peppers for the crunch!
Spicy Chili chicken served with grilled pita bread and garlic white sauce
Chicken leg quarters-1
Tomato – 1
Red chilli powder-2tbsps
Ginger garlic paste-1.5tbsps
Garlic white sauce
1)Separate the thigh and the leg piece. Score the chicken by creating slits on the thigh and leg with a sharp knife. Then rub some ginger garlic paste and some lime juice on the chicken pieces and let them marinate in a bowl in the fridge for an hour.
2)Then add the red chili powder, turmeric powder, garam masala powder, finely chopped garlic cloves, salt, onion powder, coriander and cumin powder as well. Add some oil and make sure the masalas are well coated onto the chicken. Marinate for 2 hours.
3)Now heat up a pan with some oil and saute some onions with some salt till it turns translucent. Then on another pan, heat up some oil and cook the chicken pieces for about an hour or till the chicken is cooked at low to medium flame. Flip at the half way mark.
4)Once cooked and tender, shred out the pieces and keep them aside. Add some fresh parsley and finely chopped up tomatoes along with the cooked onions. Mix them up and serve as shown with some sauce and some grilled pita bread. Enjoy! 🙂