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.

 

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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