Ingredients
- Chicken boneless - 1
- 1. Cashmiri chilli powder -2tbs
- 2. Turmeric powder-1/4 tsp
- 3. Coriander powder -2 tbsp
- 4.Egg-1
- 5. Corn flour-2tbsp
- 6. Yogurt- 2 tbsp
- 7. Salt as needed
- Soya sauce
- Tomato ketch up
- Oil to fry
- Ginger - 1'piece
- Garlic -4
- Red onion -6
- Tomato-1
- Warm milk-1cup
- Preparation method
- Cut chicken into small pieces. Wash it we'll and keep aside to drain the water. Once all the water drained out mix the chicken with ingredients 1-7 and 1tbsp soya sauce. Keep it aside for an hour. Fry the chicken in oil taking care not to fry until it is crispy. Keep it asde.
- Cut the capsicum in small square shaped pieces. Fry them in the oil for 2 minutes. Cut the onion into same size as capsicum and fry it in the
- Oil until it turns pink. Keep them aside.
- Grind together ginger, garlic and small onion and keep aside. Grind tomato A
Details
servings 10
Level of difficulty Difficult
Preparation time 75mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preparation method
Cut chicken into small pieces. Wash it we'll and keep aside to drain the water. Once all the water drained out mix the chicken with ingredients 1-7 and 1tbsp soya sauce. Keep it aside for an hour. Fry the chicken in oil taking care not to fry until it is crispy. Keep it asde.
Cut the capsicum in small square shaped pieces. Fry them in the oil for 2 minutes. Cut the onion into same size as capsicum and fry it in the
Oil until it turns pink. Keep them aside.
Grind together ginger, garlic and small onion and keep aside. Grind tomato and keep aside.
Heat oil In a pan and splutter mustard. Add the ginger garlic ,small onion paste and sauté well. Then add some chilli powder and turmeric as needed. Add tomato paste and sauté well. Mix 2tbsp corn flour in one cup milk and add to the pan. Add enough hot water. Then add the chicken pieces and mix well. Add enough soya sauce and ketch up and mix well. Taste it and add more if needed. Finally add capsicum and fried onion and mix well. Chilli chicken is ready.
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