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Chicken Red Chilli

Quick Spicy Chicken Rice (Murg Biryani)

Red Chilli Chicken

Flavored rice (called Basmati rice) cooked with Chicken (called Murg in India) and spices. Such a Quick, flavorful and aromatic dish.

Indian Non - Vegetarian Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: North Indian (Mughlai) Non-Vegetarian

8  medium pieces (about 800  grams) of chicken
2  cup(s) flavored rice(basmati)
4  cups water
1  cup(s) yoghurt
1  teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders
1  tablespoon(s) each of ginger and garlic pastes
2  tablespoons clarified butter (ghee) / butter
salt to taste
2  medium sized onions cut into fine rings
browned onion rings and finely chopped coriander leaves for garnishing

    Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

  1. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2  minute(s).
  2. Cover and cook on low level for another 12  minutes or till the chicken pieces are half done.
  3. Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15  minutes or till the rice is done and all water is evaporated.

    Garnish with crunchy brown onions and finely chopped coriander leaves.


  • Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
  • If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.
  • To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.
  • Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.

Serve hot with: Fried Okra in Yoghurt (Bhindi Dahi) or any other yoghurt dish of your choice.

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