Shwet's Sizzling Wok

A foodie's delight

Green Chilli Chicken

Hello there foodies !! I know I have not been posting on a regular basis right now 😦 Too very busy with the shifting of my house, So pretty hassled everyday 😀

To make up for the absence, Here’s presenting “Green Chilli Chicken” A very fiery and delicious starter, Quick and easy, So if you are a lover of spicy food, then this one’s absolutely for you. Do give it a try, and am sure you’re gonna enjoy every bit of it 🙂

Recipe source : Sanjeev Kapoor


  • Chicken 1 1/2 inch pieces 800 grams
  • Green chillies small 1 cup
  • Green chillies slitted 3
  • Onion chopped 2 medium
  • Garlic 10 cloves
  • Ginger sliced1 1/2 inch piece
  • Fresh coriander leaves chopped 1/2 cup and a few for garnish
  • Salt to taste
  • Oil 3 tablespoons
  • Cumin seeds 3/4 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 2 teaspoons
  • Garam masala powder 1 teaspoon


Step 1

  • Grind together the green chillies (1 cup), onions, garlic, ginger, coriander leaves and salt. Add this mixture to the cleaned chicken pieces and marinade for about half an hour.

Step 2

  • Heat oil in a wok or kadai. Add cumin seeds. When they begin to change colour add turmeric powder. Add the marinated chicken, Slitted green chillies and mix well.

Step 3

  • Add cumin powder, coriander powder and mix well. Add salt to taste and garam masala powder and mix again. Add half a cup of water and mix.

Step 4

  • Cover and cook on medium heat for eight to ten minutes. Lower the heat and cook for another eight to ten minutes or till the chicken is cooked. Serve Hot, garnished with coriander leaves.
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Chicken Sukka

Chicken Sukka is a coconut based side dish, It is a delicacy in my hometown “Mangalore”. And my personal favourite 😛

I cooked this for dinner last night, and it was appreciated a lot by my darling hubby 🙂 This dish is usually eaten with “Neer dosa” or “Boiled rice”, However it makes an awesome party starter too 🙂 So here goes the recipe, Do give it a try and am sure you will enjoy it.


  • Chicken : 1.5 kg
  • Garlic cloves : 8
  • Tamarind : a small lemon sized ball
  • Kashmiri red chilli : 10
  • Red chillies (Round) : 5
  • Coriander seeds : 2 tbsp
  • Fenugreek (Methi) seeds : 1/4 tsp
  • Peppercorns : 4 tsp
  • Cumin : 1tsp
  • Butter : 2tbsp
  • Curry leaves : About 15
  • Onions : 3 (sliced)
  • Coconut scraped : 1 whole


  • Dry roast the scraped coconut till light brown and set aside
  • Dry roast the coriander, cumin, peppercorns and methi seeds till fragrant and set aside (Mixture 1)
  • Dry roast both the red chilli and set aside. (Mixture 2)
  • Now make a paste of mixture 1 and mixture 2 along with tamarind, garlic cloves and little water.
  • Heat butter in a pan, Fry the onions till translucent. Now add the ground masala, chicken, about 1 cup water and cook till the chicken is full cooked, check the salt.
  • Now, add the roasted scraped coconut and mix well and cook for 5 min.
  • Lastly add the curry leaves and toss.
  • Serve hot with neer dosa, or boiled rice.


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Chicken Ghee Roast

  • Chicken – 2kgs
  • Red chillies 20
  • Kashmiri Chillies 40
  • Coriander Seeds 4 tbsp
  • Cumin 1 tbsp
  • Peppercorns 1 tbsp
  • Ginger paste 1 tbsp
  • Garlic paste 1 tbsp
  • Fenugreek seeds 1/2 tsp
  • Tamarind Pulp 1 tbsp
  • Ghee 1- 1/2 cups
  • Salt as required
  • Roast and grind all the ingredients except ghee and chicken to a fine paste.
  • Add salt and rub onto chicken pieces, and marinate for at least an hour. (I marinated over night)
  • Heat Ghee in a pan, Add the chicken and Cook on a low flame till the meat is cooked. Keep adding ghee and fry till semi dry.



Chilli Chicken (with desi twist)

Indian chilli chicken !! The name sounds kinda different isn’t it ? Well, Am a desi food lover. Nothing can beat Indian food. My hubby was craving for some chilli chicken, I didnt wanna make the usual boring type, so this time I experimented something new. And Yes, My desi chilli chicken was a zabardast hit !! 😀 And I had a clear instruction from my hubby to make it atleast twice in a month for him 😀 LOL yeah we both are major foodies, and here goes the recipe,



Chicken : 1 Kg (preferably boneless, but i used with bones)

For the marinade (no 1)

  • Cornflour : 2 tbsp
  • Egg : 1
  • Chilli powder : 1 tbsp
  • Coriander powder : 1 tbsp
  • Turmeric powder : 1 tsp
  • Jeer powder : 2 tsp
  • Ginger-garlic paste : 1 tbsp
  • Salt to taste

For the masala (no 2)

  • Onions : 4 (sliced)
  • Tomato : 4 (sliced)
  • Green chilli : 10 (slitted)
  • Green capsicum : 1 (sliced)
  • Garlic : 10 cloves (roughly chopped)
  • Ginger : 1 inch piece (rougly chopped)
  • Soya sauce : 1 tbsp
  • Vinegar : 2 tsp
  • Chilli sauce : 1 tbsp
  • Lemon : 1 (juice of 1 lemon)
  • Salt to taste
  • Coriander leaves to garnish
  • Oil for frying

Method :

  • Make a thick marinade using the ingredients mentioned in no 1. Coat the chicken pieces and set aside for a hour.
  • Deep fry the chicken pieces and set aside.
  • Heat oil in a wok, Add the sliced onions and saute till translucent, now add the sliced tomatoes and cook till the tomatoes are soft.
  • Mix in the chopped ginger and garlic, capsicum slices, slitted green chilli and cook for a minute.
  • Mix in all the soya and chilli sauce. Add the fried chicken pieces and toss till the masala coats the chicken.
  • Add the vinegar, and juice of 1 lime and mix well. Lastly garnish with coriander leaves.


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South Indian Style Fried Chicken

This recipe is dedicated to my school friend, Sanoober hanees, Who is an awesome cook 🙂 Again a very simple recipe, ready in minutes and equally delicious


  • 300 gm of chicken breast, cleaned and cut into small cubes (boneless)
  • 1/4 cup of thick plain yogurt
  • 1/2 tsp of Kashmiri chilli powder (adjust to taste)
  • 1/2 tsp of cumin powder
  • 1/4 tsp of black pepper powder
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of coriander powder
  • 2 tsp of ginger garlic paste
  • 2 tsp of corn flour (corn starch)
  • A fistful of curry leaves
  • 2-3 cups of oil, for frying
  • 1 tsp of vinegar (optional)


  • Mix the yogurt with all the spices and some salt. Add the vinegar only if your yogurt is not sour. Add the chicken pieces to this and mix well.
  • Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can even leave it overnight if you want to prep it ahead.
  • When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.

  • Gently add the marinated chicken pieces one by one without overlapping and fry on a low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
  • The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely. Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.
  • Drain and add to the fried pieces of chicken. Give everything a quick stir and serve hot.

Note : I added the curry leaves, along with the marinade to give a more strong flavor to the chicken

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Pepper Chicken

Hello All, I know its been quite a long time since I actually posted something, But no much excuses on that, Office and work got the better of me 😦 Well, I promise to remain loyal to my blogging now 😀

Here’s an easy peasy recipe on Pepper chicken, Which will be ready in minutes and tasty too 😉 No much of ingredients required, just the usual one’s from your kitchen shelf, So here we go,


  • Chicken breast : 500 gms
  • Ginger-garlic paste : 1 tbsp
  • Green chillies : 2 (Slit)
  • Soya sauce : 2 tsp
  • Ground peppercorns : 2 tbsp (You may add more if you want the more peppery taste)
  • Onion (Sliced) : 1 medium
  • Cornflour : 1 tbsp (Dissolved in water), optional (Only needed if you want to make the dish more saucy)
  • Salt to taste


  • Cut the chicken into 1 inch pieces, marinate with ginger-garlic paste and 1 tsp of pepper and set aside for an hour
  • Heat oil in a pan, fry onions until they appear transparent
  • Add the marinated chicken, and a little water to avoid scorching, when the chicken is half done sprinkle the crush black pepper generously and continue to cook till done,
  • Add soya sauce and toss again, Check the seasonings and salt
  • Now add the cornflour dissolved in water, and cook on a low heat until the sauce coats the chicken pieces, Serve hot
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Chicken Andhra Roast

Hello All, Its been a long long time since I updated the blog, Well have been really busy these days.
I had a very beautiful weekend, Did loads of shopping, hang outs with friends and some awesome cooking too 😉
Well, This recipe is from my dear Fb friend Kudpi Raj maam, I had seen this recipe some days ago, but didn’t get time to execute it,
Finally, This weekend, I planned everything in advance, marinated the chicken overnight, so I had less work the next day 😉 I try to minimize my time in kitchen as much as possible 😀
The dish turned out to be very resaturanty kind, and my husband loved it soo much, he was full of appreciation, well that matters the most to me :*

Here goes’s the recipe

Ingredients :

  • Chicken : 1 kg
  • Lemon : 1
  • Onions : 400gms (Sliced)
  • Tomatoes : 400gms (Sliced)
  • Ginger-garlic paste : 1tbsp
  • Salt to taste
  • Chilli powder : 4 tsp (You can add more according to your taste)
  • Turmeric poweder : 1tsp
  • Olive oil : 20 ml
  • Ghee : 20 ml
  • Coriander seeds : 2tbsp
  • Green cardamom : 4
  • Clove : 6
  • Poppy seeds : 2 tsp (I didnt use this, as its banned in uae)
  • Peppercorns : 16
  • Cumin seeds : 1tsp
  • Fennel seeds (Saunf) : 2tsp
  • Cinammon stick : 2 inches
  • Cashew nuts bits : 25 gms (Optional) – I didnt add this
  • Curry leaves : 2 sprigs
  • Coriander leaves : 25 gms chopped

Method :

  • Marinate the chicken pieces with 1 lemon, 2 tsp chilli powder and salt for 8-12 hrs in fridge
  • Dry roast 11-18 ingredients and make a fine powder, set aside
  • Heat oil, add the sliced onions till light brown, add ginger-garlic paste, fry for a min, add sliced tomatoes and cook till pulpy and it leaves the sides of pan
  • Now add the remaining chilli powder, salt and marinated pieces of chicken, cook on a high heat for 5 min
  • Now add coriander leaves and mix well, add the ground masala and cook on a low flame till the chicken is done and the gravy is thick and dry (I did not make it fully dry because i served it with ghee rice)
  • Pour the ghee, mix well, sprinkle fried curry leaves and serve hot

Andhra Chilli Chicken

Andhra Chilli chicken, My all time favorite starter. I first had this dish in Nandini restaurant, Bangalore. Even though it was difficult for me to eat it, for it being so spicy I didn’t mind eating more because the taste was just so yummy and perfect. I came across this dish through my Facebook friend, Kudpi Raj maam’s blog and I simply loved it.

I hope you all enjoy cooking this too 😉 good luck

Chicken  – 1 KG cut into medium size pieces
Green Chillies – 20-25(10-12 coarsely ground and rest slit lengthwise)
(Green chillies can be reduced as per your taste)
Ginger Garlic Paste – 1 Tablespoon
Lemon – 1
Onion – 1 medium chopped
Refined Oil – 2 Tablespoon
Pepper powder – 2-4 Teaspoon
Turmeric Powder – 1 Teaspoon
Salt – To taste


Marinate chicken with salt, half the quantity of pepper, turmeric powder, ginger garlic paste, half lemon juice and ground paste for 3-4 hours.
Heat oil and fry slit green chillies till transparent. Remove and keep aside.
Now fry chopped onions till golden.
Add the marinated chicken and cook till done, Add the fried green chillies, remaining pepper powder and lemon juice. Simmer for 5min.

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