Ingredients:
For Marination:
- Chicken – 8 to 10 pieces
- Salt to taste
- Red chilli powder – 1 tbsp (extra hot)
- Black Pepper powder – 1/2 tbsp
- Chicken Masala powder – 1 tbsp (I use Eastern)
- Chat masala powder – 1 tbsp (I use everest)
- Chilli lemon powder – 1 tbsp
- Garlic/ginger paste – 1 tbsp
- Ajinomoto – 1 tbsp
- Corn Flour – 1 tbsp
- Eggs – 1 (white only)
- Food colour
- Oil – for deep fry
For Cooking:
- Garlic pieces – 5 (chopped)
- Onion – 2 (cut into big pieces)
- Spring Onions – 3 (chopped)
- Bell peppers pieces – 2 (same size of onion pieces)
- Green chillies – 4 (chopped)
- Soy sauce – 1 tbsp
- Tomato Ketchup -1 tbsp
- Chilli sauce – 1 tbsp
- Salt to taste
- Oil – 2 tbsp
How to make chilli chicken:
- Clean the chicken and air dry to remove the excess water.
- In a mixing bowl add all the marination ingredients except chicken one by one given in the ingredients list order.
- Then add chicken pieces to the bowl and keep the marinated chicken for 2 to 4 hours in a refrigerator.
- After that period drop by one chicken piece in the hot boiling oil and fry them well on all sides.
- Transfer the fried chicken pieces on to the tissue paper to remove excess oil from them.
- Heat 2 tbsp of oil and add chopped garlic, green chillies and sauté for 2 minutes.
- Add onions pieces, bell peppers and spring onions and sauté for 5 minutes.
- Turn into high flame add the sauces, ketchup, salt (if needed) and stir fry them for 5 minutes.
- Lastly add the fried chicken and mix well.
- Switch of the flame and transfer them to the serving bowl or plate and garnish with some onion rings, bell peppers and spring onions.
- Tangy,spicy chilli chicken is ready to bite.
- It is a starter recipe and also a good side dish for rice, biryani and naans.
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