Chicken Chilli

Instructions

Marination

• Take a medium-size bowl and add all the chicken pieces
• Add 1 tablespoon onion paste & 1 tablespoon garlic paste & 1 tablespoon vinegar
• Season with a teaspoon of salt and a pinch of pepper
• Mix well and leave it aside for 1 hour.

Time to fry

• Take a small bowl with the cornflour
• Take a pan with oil enough for frying.
• Coat eat chicken with cornflour, then egg and coat another layer. ( 2 Layer coating is required for better taste )
• Shallow fry the chicken until it turns golden brown
• Keep the chicken aside for final charisma.

It’s time for the finale!

• In a pan of oil, add garlic cloves finely chopped
• Add the chopped onions and bell pepper
• Add salt to taste
• Fry them on high flame until soft
• Now add 2 tablespoon tomato puree, 1 tablespoon soya sauce and 1 tablespoon red chilli sauce
• Stir and simmer and wait till the mixture takes a thick soupy form.
• Add the fried chicken and 100 ml water.
• Cook it in a low flame.

Garnish

• Serve the chicken chilly in a flat bowl
• Finely chop onion springs over it
• For garnish add a green chilly sliced from centre
• Yay! Your Chicken Chilli is ready. Serve hot!

Some tips for you

• Marination is an important step to get a juicy chicken.
• Chilli chicken tastes the best when the chicken is crispy. Make sure your ingredients are easily accessible to avoid delay.
• Don’t deep fry the chicken as it may overcook. We need it to be juicy enough.
• The combination of sauces as per your wish. You can add oyster sauce to give it a brownish look or a red chilli sauce with red chilli powder to give it reddish look.
• If you want chicken chilli to be dry, don’t add 100 ml water. However, if you want to eat with roti/paratha/rice make a little gravy.