By Devi Poojari
February 16, 2026
Robust in flavour and perfectly capturing the essence of an Indian small plate, the green chilli chicken is a delicious recipe that is simple but impressive. Serve the final dish alongside rice as an accompaniment to a meal or with some bread on the side to mop up the leftover sauce.
250 grams chicken ½ teaspoon turmeric powder 2-3 green chillies ¼ cup fresh coriander leaves 6-7 garlic cloves 1-inch piece ginger 6-7 cashews 2 onions, sliced 1 teaspoon cumin seeds 1 tablespoon coriander powder 2 tablespoons vegetable oil Salt, to taste
Marinate the chicken with some salt and turmeric powder to set aside.
Grind the green chillies, coriander leaves, ginger-garlic, cashews and cumin seeds into a coarse paste.
Add one portion of the paste to the chicken and rest for 20 minutes before heating some oil in a pan.
Add the sliced onions to sauté for 4-5 minutes until soft and translucent.
Add the paste and cook for 7-8 minutes before tipping in the chicken.
Season with salt and cover to cook over medium-high heat for 8-10 minutes.
Sprinkle the coriander powder and toss well to combine before serving hot.