chilli chicken

7/28/2019 Chilli Chicken

1/4

RecipeChilli Chicken

Main Ingredients

Green chillies,Boneless chicken

CuisineChina

CourseStarter

Level Of CookingMedium

Calorie 397.7

Carbohydrates 14.27

Protein 34.4

Fat 25.36

Fibers 1.07

Adraki Jhinga

Aloo Nazakath

Cheese And Vegetable Croquettes

Saankhein

Badami Tangdi

Lemon Chilli Prawn Stick

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2/4

Chilli Chicken

Rating:

r

20 40 2

Ingredients

Boneless chicken,cut intofingers

400 grams

Green chillies,chopped 6-8

mCornflour/ corn starch 2 1/2 tablespoons Salt to taste

Black peppercorns,crushed 1/2 teaspoon

Egg 1

Dark soy sauce 2 tablespoons

Oil plus to deep fry 1 tablespoon Garlic,chopped 8-10 cloves

Onions 2 medium

Green capsicums,seeded thick

strips

2 medium

Red chilli sauce 2 tablespoons

Chicken stock 1 cup

Vinegar 2 tablespoons

MethodTake chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. Add

a little dark soya sauce and mix. Heat sufficient oil in a wok and deep fry the chicken pieces till golden.

Take care not to overcook. Drain and set aside. Heat oil in another wok. Add garlic and saut for half a

minute. Add green chillies and continue to saut. Add onion, green capsicum and saut. Add the

remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a

boil. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. Add

blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. The starter is ready. If

you want gravy add some more stock and let it come to a boil. Serve ho
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3/4

ngredients Needed

Raw Rice - 1 cup

Toor dal - 1/2 cup

Tamarind - small lemon sized ball

Pearl onions -15Beans - 4-5

Carrot - 2

potato - 1

peas - handful

Tomato - 1

Capsicum - 1

Masala (fry and dry grind)

Kopra/Dry coconut powder -1/2 cup

Coriander seeds - 1 tbsp

Red chillies - 6-7

Channa Dal - 2 tsp

Urad dal - 1 tsp

Fenugreek - 1/2 tsp

Cinnamon - 1 inch piece

Cloves - 2

Cardamom -1

Khus khus -1 tsp

Heat a tsp of oil, roast the above ingredients, adding coconut at the end. Roast everything till it becomes

slightly brown in colour and dry grind it. You can prepare this a few days before if you are using kopra as

it will not get spoiled. Store it in an airtight container.For the seasoning

Mustard -1 tspFenugreek - 1/4 tsp

Curry leaves - little

Asafoetida - 1/4 tsp

Method

Pressure cook rice with 4 cups of water for 4 whistles.

Pressure cook dal with a cup of water and keep aside. Mash it well. I usually soak dal for 15 -20 minutes in

hot water as it takes less time for cooking.

Heat a tbsp of oil and add the ingredients for seasoning. When mustard splutters, add onions and saut

till it they become transparent. Then add all the vegetables (except capsicum) and saut for a few more

seconds.

Now add tamarind extract, needed salt and the masala powder. Let it boil well till the raw flavour goes.

Then add cooked dal, cooked rice and 4-5 tsp of ghee and mix well .Heat a tsp of ghee and saut the capsicum till slightly cooked. It should be crunchy.

Garnish Bisibelabath with the capsicums and serve it hot with chips or papads or onion raita.

I am sending this recipe to theWYF:Specialty Food event
http://simpleindianfood.blogspot.com/2009/11/wyfspecialty-food-event-announcement.htmlhttp://simpleindianfood.blogspot.com/2009/11/wyfspecialty-food-event-announcement.htmlhttp://4.bp.blogspot.com/_nP_gc23FJIk/SxFEf_RxrLI/AAAAAAAABKk/66rIfI2Avuk/s1600/bisibela.jpghttp://simpleindianfood.blogspot.com/2009/11/wyfspecialty-food-event-announcement.html


4/4

chilli chicken

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