![Bowl of rice with chickpeas and ground chicken in a tomato sauce with green cilantro and yogurt topping](https://loveoffood.net/wp-content/uploads/16-16-500x500.png)
Indian Inspired Chili
This award-winning chilli is not a curry it is a true chicken chili that is inspired with Indian flavors. Think cardamon, garam masala, indian chili pepper and fresh green peppers that are charred to bring out their best qualities.
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Prep Time 40 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dinner, Lunch
Cuisine Indian
Servings 10
Calories 445 kcal
Equipment
- 1 Boning Knife
- 1 Large Pot
- 1 Wooden Spoon
- 1 Can Opener
Ingredients
- 5 lbs Chicken Thighs Bone in
- 1 White Onion
- 1 Red Onion
- 3 Green Chili Pepper Indian
- 1 Green Bell Pepper
- 28 Oz Tomatoes
- 6 Oz Tomato Paste
- 15.5 Oz Chic Peas
- 3 Tbsp Ghee
- 2 Tbsp Vinegar Can Use White or Rice Wine Vinegar
- 2 Tbsp Chili Powder Indian Teja Chili Powder
- 1 Tbsp Garam Masala
- 1 Tsp Cumin Seed
- 1/2 Tsp Cardamon
- 1/2 Tsp Turmeric
- Cilantro Optional
- Green Onion Optional
- Lime Optional
- Plain Yogurt Optional
Instructions
- Gather your Ingredients
- Debone your raw chicken thighs
- Pulse the boneless thighs in the food processor
- Hold all your peppers over an open flame. You can use the gas flame from the stove or a charcoal grill. Until you can see the skin start to split.
- Add ghee to a frying pan once it is melted and add the seeds and 1/3 of your ground spices.
- Once you can smell them all add the chicken and put more 1/3 more of the ground spices on the raw meat.
- Cook until you can see no more pink from the chicken
- Add the cooked chicken to a stock pot or crock pot
- Add more ghee and cook the white and red onions in the same pan you cooked the chicken meat
- If your peppers were not fully cooked by the flame you can add them in with the onion and cook further
- Cook the peppers, green onion and red and white onions until they glisten
- Deglaze the pan with a little more ghee, Add your tomato paste into the pan scraping all the bits of spice and vegetables
- Pour the peppers and onions along the tomato paste and spice mixture into your crock pot or cast iron pot.
- Add the canned tomatoes
- Add your chick peas and bring to a full bowl then lower the heat and simmer the chili for about 30 to 40 minutes
- After approximately forty to forty five minutes you will eventually start to see this silky looking sauce. This is when you know it's nearly done.
- Slice some cilantro and more green onions for topping
- You can now slice some lime and place some yogurt in a bowl
- Add to bowl over rice and add your favorite toppings
Notes
Don't skip the details in making this chili
![](https://loveoffood.net/wp-content/uploads/17-5-300x250.jpg)
- Char the peppers
- Heat the spices (Tardka or Chonk this is called in India)
- Use Indian PeppersÂ
- Use Indian Chili Powder
Teja chilies, also known as S17 chilies, are known for their heat and peppery flavor. - A good quality Garam Masala is a must
![](https://loveoffood.net/wp-content/uploads/17-5-300x250.jpg)
Nutrition
Calories: 445kcalCarbohydrates: 26gProtein: 50gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 227mgSodium: 517mgPotassium: 1182mgFiber: 7gSugar: 9gVitamin A: 1018IUVitamin C: 25mgCalcium: 90mgIron: 5mg
Keyword chicken, Chili, crockpot, Fall Meal, Filling, game day, Savory, Spicy, tasty
Tried this recipe? Click on the Stars at the top of the recipe or leave a review right here
This was a flavor explosion, loved it. A great break away from everyday chili.