Loading...Kolkata Style CHILlI Chicken | Indo Chinese CHILlI Chicken Recipe
Serves
3-4
Prep Time
15 minutes
Cooking Time
40 minutes
Difficulty
Medium
Chilli chicken is a popular Indo-Chinese dish. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too.
Printingredients
- Chicken – 700g (1.5 lbs), skinless cut into small pieces
- Eggs – 2
- Ginger Garlic paste – 1 tablespoon
- Red chilli powder – 1 tablespoon
- Soy Sauce – 2 tablespoon
- Cornflour – 1/4 cups
- Chickpea flour (Besan) – 1 tablespoon (optional)
- Salt and black pepper- as per taste
- Minced Garlic- 1 teaspoon
- Onions – 2 medium, diced into small pieces
- Green bell pepper (Capsicum/Shimla Mirch) – 1 large, diced
- Vegetable oil – 3 tablespoon
- Tomato Ketchup – 1 cup
- Green Chilli Sauce – 2 tablespoon
- White Vinegar – 1 tablespoon
- Dry red chilli – 4 broken into small pieces
- Green chilli – 6-8 split lengthwise
- Water – 1/2 cups
Marinating Chicken
- Wash the chicken thoroughly and drain out as much water as possible. Take it in a large bowl.
- Now add the 2 eggs, ginger garlic paste, chickpea flour, vinegar, red chilli powder, pepper powder, 1 teaspoon salt and corn flour to the chicken.
- Mix everything really well preferably with hand. Let it marinate for 30 minutes.
Preparation
- In a small bowl prepare the sauce for chilli chicken by mixing soy sauce, green chilli sauce, vinegar, tomato ketchup and water. Whisk it well and set aside.
- Heat a wok (kadhai) or non-stick pan and add 3 tablespoons of vegetable oil. Once the oil is smoking hot, add dry red chillies, minced garlic and slit green chillis. Sauté it on high for a few seconds.
- Then toss the bell pepper (capsicum) and onion pieces, stir fry these on high for a couple of minutes. You don’t need to soften the veggies too much.
- Then toss the bell pepper (capsicum) and onion pieces, stir fry these on high for a couple of minutes. You don’t need to soften the veggies too much.
- At this stage, you can add about 1 cup of hot water if you want more gravy. If you want dry chilli chicken, then continue stir-frying until all the excess water is absorbed and the sauce clings to the chicken. Check and adjust for seasoning if needed.
- Finally, sprinkle freshly chopped coriander leaves and serve while it’s still warm. Enjoy!
