15 Minute Mirchi Chicken

Chicken in a spiced tomato and green chilli sauce.

A good dish doesn’t have to take hours of prep and cooking.

Here’s a fiery but lovely tasting dish using the most basic of ingredients and requiring no more than 15 minutes from start to finish.

Please try only if you can handle spicy food. Otherwise, please adjust chilli content to your liking.

  • Chicken – 750g (boneless and cubed)
  • Chicken stock cube – 1
  • Garlic paste – 1 tbsp
  • Ginger paste – 1 tbsp
  • Salt – 1 tsp (or to taste)
  • Ground white pepper – 1 tsp
  • Ground black pepper – 1 tsp
  • Chilli powder – 1 tsp
  • Kashmiri chilli powder – 1 tsp (optional)
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Turmeric powder – 1 tsp
  • Dried red chilli flakes – 1 tsp
  • Tomato puree – 3 tbsp
  • Finger chillies – 15 or more (slit in the middle to avoid popping)
For garnish:
  • Fresh coriander leaves
  • Lemon juice


Heat up oil and fry chicken with the chicken stock cube and garlic and ginger pastes until fragrant.

Add all the spices and cook down until the oil separates.

Add tomato puree and finger chillies, stir for a few minutes on high heat and then cover and cook on low heat for 10 minutes.

Serve garnished with fresh coriander leaves and a good squeeze of lemon juice. Enjoy with paratha, chapati, or rice.


At any point, if you feel anything sticking to the pan, then add just a little boiling water to facilitate cooking.