Chilli chicken is a non vegetarian side dish recipe. This recipe is an Indian version of Chinese chilli chicken and thus has a lot more inclusion of oil and the masala. This recipe can be served with fried rice or with simple Indian Paratha.
Chicken (boneless) 250 grams( 7 ounce)
Onion 2 onions (finely chopped)
Onion paste 4 tablespoon
Ginger garlic paste 4 tablespoon
Capsicum 1 (chopped)
Soya sauce 2 tablespoon
Chilli Sauce 2 tablespoon
Tomato sauce 2 tablespoon
White vinegar 2 tablespoon
Green chillies 4-5 diced
Salt 1 tablespoon
Refined oil 5 tablespoon
Marinate the chicken with onion paste, 1 tablespoon of ginger- garlic paste, 1 tablespoon of soya sauce, tomato sauce, chilli sauce and vinegar each for 1 hours.
Heat oil in a karahi and fry the marinated chicken for 5-6 mintues. Once the chicken turns light brown and is half tender take it out in a plate.
Add chopped onions and chilli in the remaining oil and fry till they turn light brown. Then add the ginger garlic paste, sauté for 2-3 mintues and then add the chicken, remaining sauce, salt and capsicum. Mix well and put a lid on.
Cook on low flame for 10 mintues. Check if the chicken has been done. Garnish with green chillies and serve hot.