Chilli Chicken – Kolkata Style

Ingredients (Serves 4 – 5)

  1. Boneless chicken, preferably thighs – Around 1/2 kg, cut into small pieces
    Chilli powder – 3/4 tsp
    Ginger-garlic paste – 1.5 tbsp
    Freshly ground pepper powder – 3/4 tsp
    Salt – 1/4 tsp
  2. Corn flour – 3 tbsp (I used Argo corn starch)
    All purpose flour (maida) – 2 tbsp
    Egg – 1, beaten
    Soy sauce – 1 tbsp
    Vinegar – 1 tbsp
    Red chilli sauce – 1 tbsp
    Green chilli sauce – 1 tbsp
    Tomato ketchup – 2 tsp
    Baking soda – 1 pinch
  3. Oil – To deep-fry
    For the gravy
  4. Vegetable oil – 1.5  tbsp
  5. Dried red chilies – 5, broken
  6. Onion – 1 cup, cubed
    Ginger – 3/4 tsp, minced
    Garlic – 1.5 tsp, minced
    Green chilies – 3 –  5 , diagonally sliced
  7. Chili sauce or chilli-garlic sauce – 1.5 tbsp
    Soy sauce, light – 1.5 tbsp
    Soy sauce, dark – 1 tbsp
    Tomato ketchup – 2.5 tbsp
    Chinese cooking wine – 1 tbsp (optional)
    Vinegar – 1.5 tsp
    Sugar – 1 – 1.5 tsp
    Pepper powder, freshly ground – 1/2 tsp
    Ajinomotto (msg) – 1/4 – 1/2 tsp (optional)
  8. Corn flour / corn starch – 1 tsp mixed in 2 tbsp water, for thickening the gravy ( I used Argo corn starch)
  9. Chicken Stock / Water – 1/2 – 3/4 cup
  10. Salt – To taste, add only if required as the sauces are already salty
  11. Butter – 2 – 3 tsp, for extra taste
  12. Spring onion – 2 – 3 tbsp, to garnish

Method

1. Combine chicken thighs with the remaining ingredients numbered 1. Set aside for at least 1 hr. Add corn flour, all purpose flour and beaten egg. Mix well. Deep fry in 2 – 3 batches until golden, takes about 4 – 6 minutes, over medium-high heat. Drain on to a paper towel. Deep fry again over high heat for 1 – 2 minutes (optional, done to make them stay crisp for a longer time). Drain on to a paper towel.
Combine all the sauces numbered 7 in a small bowl.


 

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 cubed onion, ginger, garlic and green chilies. Stir fry for 1 minute and add green capsicum/bell pepper. Stir-fry for a minute. Add the sauces numbered 4 and mix well. Next add in 1/2 – 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. Toss well. Cook for a minute. Finally add 2 – 3 tsp butter, for an extra taste. Switch off. Garnish with chopped spring onions. Serve hot with fried rice, porotta, chapathi 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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