Chicken Gravy: Chilli Chicken
Author: Vimmy
Serves: 2-3
- Boneless Chicken – 500g cut into small cubes
- Onion – 2 medium (cut into cubes)
- Capsicum – ½ (cut into cubes)
- Ginger garlic paste – 1 tsp
- Tomato – 1 big (pureed)
- Kashmiri Chilli powder – 1 ½ tsp
- Soya sauce – 1 tbsp
- Chilli sauce – 1 tbsp
- Tomato sauce – 1 tbsp
- Chicken stock – ½ cup
- Corn flour – ½ tsp
- Oil (for frying)
- Salt
- To Marinate
- Corn flour – 2 tbsp
- Kashmiri Chilli Powder – ½ tsp
- Ginger garlic paste – 1 tsp
- Soya sauce – 1 tbsp
- Salt
- Cut chicken pieces into small cubes.
- Mix all the ingredients to marinate (Sprinkle little water only if required)
- Add chicken pieces into it and mix well. Keep it for some time
- Heat oil in a pan and fry well the marinated chicken pieces
- Heat oil in a pan and add cubed onions
- Once onion becomes soft add capsicum
- Add ginger garlic paste and cook for 2-3 min
- Add all the sauces and mix well.
- Add tomato puree, salt and cook for 2-3 min
- Add fried chicken pieces and mix well.
- Cook with the pan covered in medium flame for 6-7 min. Give a stir in between
- Add ½ tsp of corn flour in chicken stock and well. Add it to the pan and mix well.
- Cover the pan and cook for another 4-5 min. Serve hot.
- Tips:
- If you want more gravy add again the same quantity of chicken stock with corn flour added to it.
- If you want exact restaurant style chilli chicken u need to add a pinch of Ajinomoto also.
Recipe by Vimmy's Recipe World at http://vimmysrecipeworld.com/chicken-gravy-chilli-chicken/
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