Recipe for Chicken Chili
Chili chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use bone-in chicken too.
Chilli chicken comes in several variations with differences in spices
and seasoning, as well as its "sauce" and "dry" variants
with differences in their quantity of sauce or gravy. The South Asian
contributions of this dish are in the spices used, while the Hakka
contributions include the sweet and savory flavors along with the Chinese
cooking techniques used in its preparation.
Numerous recipes exist for the dish of the same name depending on the
restaurateur, including:
· Green
chili chicken.
· Tangrai
chili chicken.
· Chinese
chili chicken.
· Bengal
chili chicken.
Ingredients
Marinated
Chicken
2
chicken breasts
1
teaspoon salt
½
teaspoon pepper
1
egg, beaten
¾
cup corn flour(100 g)
¾
cup plain flour(100 g)
1/2
Cup Curd
1/2
tbsp ginger
1/2
tbsp garlic
1
pinch red color
Oil
(fry)
Gravy
3
tbsp oil
2
Onion chopped (square shape)
3
cloves garlic cloves, crushed
4 Green chili, chopped
3
tablespoons soy sauce
2
tablespoons tomato puree
½
cup water(100 mL)
1/2
cup Corn flour paste
Instructions:-
Wash the chicken and
prepare the marinade.
To make this delicious
recipe, begin by washing the chicken in some lukewarm water and rinse it again
in cold water. Then take a large bowl and combine chicken, eggs, ginger-garlic
paste, and cornflour in it. Mix all the ingredients properly. You can also drizzle
a little water to the batter to coat the chicken pieces evenly. Once done,
refrigerate the chicken for 1-2 hours.
After
1-2 hours, take out the marinade. Next, heat oil in a deep pan over a high
flame. Carefully place the chicken pieces in the oil until cooked through.
Heat
1 or 2 tbsp oil in a separate pan on medium heat. When the oil is hot enough,
add onion and fry it for 2-3 minutes till it becomes transparent. Then add
capsicum and green chilies and again turmeric, coriander powder, garam masala and mix well.
When
the vegetables are lightly cooked, add soy sauce and tomato salt. When tomatoes
melt, add corn flour paste and cook after adding fried chicken, then add some
water and let it cook on low flame.
make
sure that the chicken is well coated in the sauce. Keep stirring so that the
chicken does not stick to the pan.
We
are sure your loved ones will love this awesome recipe. Do try it, rate it and
leave a comment in the section below.
Note:
- For making restaurant-like chili chicken, dip the chili chicken in the cornflour batter. This will make them crispy as well as more appealing.
- The brining solution can be made by mixing 2 tbsp yogurt, 1 pinch of salt, and 1 ½ cup of water. Soak the chopped chicken for an hour and refrigerate overnight or for 6-7 hours.
- For that perfect restaurant-like color of chili chicken, use Kashmiri red chili powder or red color This will add a vibrant color without making it too spicy.
