Friday, July 24, 2015

Chilli Chicken Dry - Indian Style Recipe

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Chilly  Chicken / Indian Style Chicken Style: Like us on Youtube for more Video Recipes
Indian style Chinese Chilly chicken tastes simply scrumptious and makes an unbeatable combo with fried rice, roti and naan. It is one of the most favorite dish of almost all non-veg lovers. This restaurant style starter recipe can be prepared easily at home. The marinated and fried chicken is drenched with mouth-watering sweet-spicy-salty  flavored sauces and garnished with spring onions. 
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·         Chicken boneless            - ½ kg
·         Red chilly pwd                - ½ tsp
·         Turmeric pwd                 - a pinch
·         Lemon juice                    - ½ tsp
·         Ginger garlic paste         - ½ tsp
·         Corn flour                        - 2 tbsp
·         Red chilly sauce              - 1 tbsp
·         Soy sauce                         - ½ tbsp
·         Tomato ketchup              - 2 tbsp
·         White vinegar                 - ½ tbsp
·         Oil                                    - to deep fry
·         Ginger garlic paste         - ½ tsp
·         Curry leaves                    - 1 twig
·         Slit green chilly               - 1
·         Onion       sliced              - 1 cup
·         Capsicum sliced              -  ½ cup
·         Sliced spring onions       - ½ cup
·         Salt to taste
·         Fresh coriander leaves
1.       Wash and slice chicken to bite-sized pieces.
2.      Drain the water and take it in a mixing bowl.
3.      Add red chilly pwd, turmeric pwd, salt, lemon juice and ginger garlic paste.
4.      Mix well.
5.      Add corn flour to the mixture and allow to marinate for 1 hour.
6.      In a bowl, mix red chilly sauce, soy sauce, tomato ketchup and white vinegar.
7.      Keep it aside.
8.      Heat oil in a wok / kadai.
9.      Drop the chicken pieces one by one carefully in hot oil.
10.   Deep fry until the chicken pieces  turns crisp and golden.
11.    Drain it in kichen tissue.
12.   In a separate pan, heat 2 tbsp of oil.
13.   Add ginger garlic paste, curry leaves, slit green chilly and saute.
14.   Fry for a minute.
15.   Add sliced onion and capsicum cubes.
16.   Stir fry on high flame for 2 – 3 minutes.
17.   Take care the vegetables are not overcooked and it should be crunchy.
18.   Now turn the flame to low and add the sauce mixture ( step 6) and ½ cup of water.
19.   Taste and adjust salt carefully as the soy sauce also has salt.
20.  When the sauce turns thick and dry, add the fried chicken pieces and sliced spring onions.
21.   Mix well.
22.  Turn off the flame.
23.  Transfer to serving bowl and garnish with finely chopped coriander leaves.
24.  We enjoyed hot with soft phulkas.

1 comment:

  1. Really tempting chilli chicken. Will try some times


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