This recipe might not be understood by everyone. I say that with confidence, because to understand this recipe, you needed to have eaten Indian-Chinese Cuisine. You probably won’t find it listed even if you look hard in the dictionary. Fact is, its not got much of Chinese in it other than the soy sauce and stir fry technique. But as a nation we love this so much, that we’ve given it a top three slot in our hearts. 80% of our everyday restaurants will list themselves as, ”Serving Indian, Mughlai and Chinese”! And that my friends, is the ONLY way to stay in business! The most popular dish of this marvelous collaboration is of course the ubiquitous Chicken Manchurian. (And its vegetarian cousins – Gobi Manchurian and Paneer Manchurian). However another post shall sing its glory, but for today it’s the Chilli Chicken’s place in the sun!
Chilli Chicken – Indian Chinese Style
Cooking time: 25 mins
Marination time: 2 hrs
What you need:
500 gms of Boneless Chicken cubes
For the marinade:
2 tsp Yoghurt
1 tsp Chilli Powder
1 tsp Kabab Masala powder (available in stores)
Paste of 3 pods Garlic and 3 Green Chillies
2 Tbsp Cornflour
Orange-Red Coloring (optional- available in stores)
Salt to taste
For the Stir Fry:
1 Onion sliced
4-6 Green Chillies, split lengthwise
¼ tsp Ginger paste
½ Capsicum, cut lengthwise
1 Tbsp Soya Sauce
2 Tbsp Oil (Refined Oil/ Peanut Oil) for stir fry
Oil to deep Fry
What to do:
Mix all the ingredients for the marinade and coat the chicken with it. Refrigerate for 2 hrs to tenderize it. Heat the oil and deep fry the marinated chicken pieces for 10-12 mins till tender and crispy. Set aside to drain on a paper towel.
Heat 2 Tbsp Oil, toss in the Onion and ginger paste. Saute. Toss in the chillies. After 3 mins toss in the capsicum and sauté till the onions just start to turn brown. Add the soya sauce and mix well. Check seasoning. Add salt if required. Now toss in the fried chicken pieces and sauté till the sauce coats every piece. Serve hot!!
I use a local brand called Bon Bon. But Everest is good as well.
which brand of Kabab Masala powder do u use?