| This preparation of chili chicken is an Indian Chinese | | | | oil and heat for 2 mins. |
| dish that is very easy to make at your home for | | | | 4. Fry the marinated chicken till golden brown and keep |
| dinner. It is actually quicker than you think. It takes about | | | | aside. Ensure the mixture is thick enough to stay on |
| 30mins to prepare this delicious, mouth watering | | | | the chicken pieces. If not, you can add more cornflour |
| chinese delicacy made in Indian style. | | | | to thicken it. Keep the thick mixture for use in Step 6. |
| Shopping List | | | | 5. Take a non stick kadhai (deep bowl) and put 2 |
| - Boneless Chicken - 500gm | | | | tablespoon of vegetable oil and heat for 4 mins then |
| - Soy Sauce | | | | add 5-6 green chili split into halves and fry till the seeds |
| - Tomato Ketchup | | | | pop. Add 1 big onion (chopped into medium size pieces) |
| - Cornflour | | | | along 1 medium chopped capsicum and 1 teaspoon salt |
| - chili Sauce | | | | and fry till slightly brown and half cooked. |
| - Ginger Paste | | | | 6. When the above mixture (step 5) becomes little |
| - Vinegar | | | | tender then add the remaining marinaded liquid mixture |
| - 2 Eggs | | | | (Step 4) and stir well. Close the lid of the kadhai for 2 |
| - Lots of Green chilis | | | | mins to allow the ingredients to cook. |
| - Onion | | | | 7. Open the lid and pour some water in the khadai so |
| - Capsicum | | | | that the gravy does not become too thick and sticks |
| - Ajeena-moto | | | | at the bottom, hence stir often. Cook for few mins. |
| - Vegetable Oil | | | | 8. When the oil is released out of the gravy (which |
| - Salt | | | | means the gravy is cooked now), then add the fried |
| Preparation Time: 15mins | | | | chicken (step 4) and mix them in the grave well. |
| Cooking Time: 20mins | | | | Cooked for 5 mins, stir occasionally otherwise it will get |
| Serves: 4 | | | | stuck to the bottom of the kadhai. Taste the gravy |
| Steps | | | | and add salt and/or green chili if required. |
| 1. Wash the boneless chicken (500gram) properly and | | | | 9. Finally put 1/2 teaspoon ajeena-moto into the gravy |
| cut it into small pieces (cubes). | | | | and cook for 1 min. |
| 2. Take a bowl put the chicken cubes into it, then add | | | | Caution: The amount of salt added (either during the |
| 3 tablespoon soy sauce, 1 tablespoon cornflour, 2 | | | | marinade or during cooking) must be as per taste and |
| tablespoon tomato sauce (ketchup), 1 tablespoon chili | | | | controlled as the ketchup and other sauces do have |
| sauce, 1 teaspoon ginger paste, 1/2 teaspoon vinegar, 1 | | | | salt in them as well. |
| 2 teaspoon salt and 2 eggs (separately beaten in a | | | | This item can be served with fried rice, noodles or |
| bowl). Mix all the ingredients well and marinade for 1 | | | | lachha paratha. To view the recipe photos, suggested |
| hour. If you want extra-hot, you can add 5-6 green | | | | main dishes and discussions, visit Chili Chicken Recipe |
| chilis split into halves in this mixture. | | | | on Best of Kanchan's blog. |
| 3. In a non-stick pan add 2-3 tablespoon of vegetable | | | | |