Wednesday, January 12, 2011

Chilly chicken

Since I came to US I have been getting boneless chicken. It doesn't taste good if I made curry so started experimenting with other dishes. This was one of the recipes that I had tried 3 years back. Staying in Delhi we always enjoyed the chilly chicken in Dhabha. I have done this several times and you cant go wrong with it. Just take care not to overcook it or burn it while cooking. the flour tends to stick to the bottom and gets burned.

What you need: 

Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2 finely sliced
Ginger – ½ inch  finely chopped and crushed
Garlic – 2 cloves, finely chopped and crushed
Tomato sauce- 1 tablespoon
Green chillies – 3 finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder – 1 teaspoon or depending on the hotness
Black pepper powder – ½ teaspoon
All purpose flour – 1 tablespoon
corn flour- 1 tablespoon
Soya sauce – 2 teaspoons
lemon juice- 1 teaspoon
Salt to taste
Oil – 1 tablespoon

How it's made:
Mix well both the flour, chilly powder, black pepper powder, soya sauce, lemon juice, tomato sauce, ginger, garlic, and salt. Add the chicken pieces to this and marinate it for 2-4 hours in a refrigerator. Heat oil in a pan and when the oil is hot, add the onions and saute till slightly golden. Add the marinated chicken pieces and half of the cut capsicum and saute on low heat  until the chicken is tender taking care not to burn the chicken pieces by stirring continuously. Sprinkle a little hot water whenever needed while cooking. When almost done add the remaining capsicum, so that they don't turn soggy. Serve it hot with chapathi or rice. yummy!!!

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