Thursday, June 14, 2007

Indian Chilli Chicken

Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder – 1 teaspoon
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon

Mix well the flour, chilly powder, black pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt.
Add the chicken pieces to this marinade and marinate it covered for 2-4 hours in a refrigerator.
Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden.
Add the marinated chicken pieces and capsicum and saute on low heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring continually.
Sprinkle a litte hot water only whenever needed while cooking. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chillies as a main entrée or as appetising snacks.

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