Slow fried chicken with red chillies

Sailana Junglee, a simple chicken dish with a fiery kick from Jaisal Singh
By Gary Rhodes
Slow fried chicken with red chillies
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes plus soaking
  • Effort: easy


  • 5-6 dried chillies
  • 150 g ghee
  • 1 tsp salt
  • 1 kg small chicken, jointed into eight pieces
  • 5 cloves garlic, crushed
  • 1/ 2 tsp garam masala


1. Soak the chillies in water to cover and leave on one side for 4-5 hours. Discard the soaking water and remove the seeds from the chillies. If you prefer a fiery chilli kick, leave the seeds in 1-2 chillies pat dry with kitchen paper to remove any excess moisture.

2. Heat the ghee in a large casserole and add the salt and chillies. After a minute or two add the chicken pieces to the pan one by one and cover with a lid. Cook on a very low heat for 30-40 minutes until tender. The chicken should poach in the warm ghee, rather than frying.

3. Stir in the garlic and continue cooking for a further 15 minutes. Sprinkle with garam masala and serve with Indian bread.

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