India and Indians live for spice! From curries and pickles to chutneys and even our chaats, the spice obsession runs deep. Open any kitchen cabinet in an Indian household, and you will find a variety of
chillies and spices that will add fiery heat and flavour to any dish. It is woven into our DNA.
From fiery Bhut Jolokia in Assam (the world’s hottest chilli at 1M+ Scoville units) to vibrant Guntur Sannam in Andhra Pradesh and smoky Kashmiri Mirch, each region across India boasts of unique chillies that have shaped the local cuisine. Whether it’s Byadagi’s deep red hue for vibrant coconut gravies in Karnataka or Madras chillies fuelling Tamil sambar, spice levels reflect local temperament and flavour.
On International Hot and Spicy Food Day, celebrate this fiery legacy with three recipes that showcase our diverse chilli offerings. Turn up the heat!
Buldak Spicy Ramen with Crispy Chicken Nuggets
Ingredients
• 1 pack Spicy Ramen
• Godrej Yummiez Chicken Nuggets
• 1 egg
• 1 teaspoon butter or oil
• 1 spring onion, finely chopped
• A pinch of sesame seeds or chilli flakes
Method
• Cook the noodles in boiling water as per the pack instructions. Drain most of the water, leaving about 3–4 tablespoons in the pan.
• Add the spice sauce and mix well so the noodles are evenly coated.
• In a separate pan or air fryer, cook the chicken nuggets until golden and crispy.
• Heat a pan with butter or oil, add the cooked noodles and toss on medium heat for 30–40 seconds to let the sauce thicken.
• If using an egg, crack it into the pan and quickly mix it into the noodles for a creamy, spicy coating.
• Add the crispy nuggets, and toss lightly so they stay crunchy but get coated in the sauce.
• Transfer to a bowl and top with spring onions and a few sesame seeds or chilli flakes.
Jhol Momo with Chicken Bites
Ingredients
• 8 – 10 chicken momos
• Godrej Yummiez Chicken Bites with Atomic Sauce
• 2 tablespoons oil
• 1 onion, finely chopped
• 3 – 4 garlic cloves, minced
• 1 inch ginger, grated
• 2 tomatoes, blended into a puree
• 2 tablespoons roasted peanut paste (or sesame paste)
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 cups water or light chicken stock
• Fresh coriander for garnish
Method
• Cook the momos as per the packet instructions and keep aside.
• Cook the chicken bites until crisp and set aside.
• Heat oil in a pan. Add onion, garlic and ginger. Sauté till soft and fragrant.
• Add tomato puree, atomic sauce, chilli powder, cumin and coriander powder. Cook till the oil starts to separate.
• Add the peanut paste and mix well to form a thick, spicy base.
• Add water or stock and let it simmer for 4–5 minutes to form a thin, flavourful jhol.
• Add the cooked momos and chicken bites to the gravy. Let them sit in the broth for 2–3 minutes so they absorb the spice.
• Garnish with fresh coriander and serve hot.
Peri Peri Chicken Bites Wrap
Ingredients
• Godrej Yummiez Chicken Bites
• 4 soft tortillas or rotis
• 2 tablespoons peri peri sauce
• 1 tablespoon mayonnaise or hung curd
• 1 teaspoon garlic paste
• 1 teaspoon lemon juice
• 1 onion, thinly sliced
• 1 cup shredded lettuce or cabbage
• 1 tomato, sliced
• Salt to taste
• Butter or oil for toasting
Method
• Cook the chicken bites until hot and crisp.
• In a bowl, mix peri peri sauce, mayonnaise (or curd), garlic paste and lemon juice to make a spicy spread.
• Toss the hot chicken bites in a little of this sauce so they are evenly coated.
• Warm the tortillas or rotis on a pan with a little butter.
• Spread the remaining peri peri sauce on each wrap.
• Add lettuce, onion, tomato and a generous layer of the saucy chicken bites.
• Roll tightly and toast on the pan for a minute on each side so the wrap holds and gets lightly crisp.
• Cut in half and serve hot.
