Chilly Chicken

 

Ingredients

For the batter

1. Boneless chicken, preferably thighs – Around 3/4 kg, cubed
2. Corn flour – 2 tbsp (I used Argo corn starch)
3. All purpose flour (maida) – 1.5 tbsp
4. Egg – 1, beaten
5. Kashmiri chilly powder – 2 tsp
6. Pepper powder – 1/4 tsp
7. Salt – As required

For the gravy

1. Vegetable oil – 1.5 – 2 tbsp
2. Onion – 1/2 cup, finely chopped
3. Ginger – 3/4 tsp, minced
4. Garlic – 1.5 tsp, minced
5. Green chilies – 3, diagonally sliced
6. Onion – 1/2 cup, diced
7. Green capsicum – 1/2 cup, diced
8. Kashmiri chilli powder – 3/4 tsp
9. Crushed red chilly flakes – 1/2 tsp
10. Chili-garlic sauce – 1.5 tbsp
11. Soy sauce – 1.5 tbsp
12. Tomato ketchup – 2 tsp
13. Vinegar – 1.5 tsp
14. Sugar – 1 – 2 pinches
15. Corn flour – 1.5 tsp mixed in 1/4 cup water, for thickening the gravy ( I used Argo corn starch)
16. Chicken Stock / Water – 3/4 cup
17. Salt – To taste
18. Vegetable oil – For deep frying
19. Butter – 2 – 3 tsp, for extra taste
20. Spring onion – 1 tbsp, to garnish

Method

1. Cube the chicken thighs. Combine them with ingredients under batter. Set aside for 15 minutes, Deep fry in 2 – 3 batches until golden, takes about 4 minutes, over medium-high heat. Drain on to a paper towel. Keep aside.

 

2. Heat 1.5 tbsp vegetable oil (you can use the oil that was used for deep-frying the chicken pieces) in a wide pan over medium-high heat. Add in the finely chopped onion and stir until translucent. Add finely chopped ginger, garlic and green chillies. Cook for 30 seconds. Add cubed onion and cook for a minute. Add green capsicum cubes and cook for 1-2 minutes. Add 3/4 tsp kashmiri chilly powder and cook for a minute over low heat. Add the sauces – 10 – 13, vinegar, 1 pinch pepper powder and 1 – 2 pinches of sugar. Add 3/4 cup chicken stock /hot water.

3. Bring it to a boil. Add corn flour in water little by little, stirring continuously, till the sauce thickens. Taste-check for salt. Add fried chicken pieces. Mix well. Finally add 2 – 3 tsp butter, for an extra taste. Switch off. Garnish with chopped spring onions. Serve hot with fried rice, porotta or noodles.