CHILLY CHICKEN RESTAURANT STYLE

CHILLY CHICKEN RESTAURANT STYLE

 We often confuse with our chicken 65 to chilly chicken.. chicken 65 is an indian dish, very spicy, which was found by the chefs of buhari hotel chennai.. whereas chilly chicken is a chineese dish which is less spicy and the chicken is deep fried and then cooked in a tomato sauce with lots of green capsicum in it.. refer chicken 65 recipe here 

 http://venicooks.blogspot.in/2018/02/chicken-65.html

INGREDIENTS

I have cooked for 5 adults so used 1kg of chicken, you can adjust the measurements if you are using 1/2 kg or less chicken accordingly..

FOR MARINATING :

Chicken - 1kg  (preferably boneless, cut into small pieces)

Egg - 2 nos

soy suace - 2 tsp

Black pepper powder - 2 tsp

Corn flour - 5 tbsp

Vinegar or lemon juice - 1tsp ( this is to make the chicken tender and soft)

Salt - as required 

Mix chicken and all the ingredients mentioned above in a bowl and marinate it for 1/2 an hour ...

FOR FRYING :

Oil - 200 ml ( after frying u can use this same oil for further sauting)

 

Place a kadai on a stove, add 200 ml of oil ,heat it and deep fry the marinated chicken till golden brown, dont overcook as it will make the chicken harden.. u can fry for about 3 to 4 mins thats enough..

FOR MAKING CHILLY CHICKEN :

Big onion - 2 large -(cut into large cubes) 

 Green capsicum - 2 large ( cut into large cubes)

Garlic - 15 pods (finely chopped)

Ginger - 1tbsp (grated)

Green chillies - 2 to 4 (finely chopped)

Cornflour - 2 tsp (mix the flour in half cup of water)

Tomato sauce - 4 tbsp

Kashmiri red chilly powder - 2 tsp ( just for the colour , avoid food colours)

oil - 4 tbsp ( you can use the same oil used for frying the chicken, it enhance the flavour )

Place a kadai on the stove, add oil, heat it till smoke comes, add garlic,ginger and green chillies and saute it for 1 min.

Add in the onions and capsicum and saute it in high flame for about an minute. Pour the cornflour water mixture , mix well,bring it to boil, u can see the mixture thicken , if it become too thick add more water , it should be in flowing consistency..

Add kashmiri red chilly powder .. I am adding this only to get the red colour so that we can avoid the synthetic food colours.. try to bring the colour in your food with natural ingredients to the most..

Mix it well, now add the tomato suace, give it good stir and let it cook for 2 mins .. all these should be done in high flame , so the total sauting procedure will last for only 5 mins.. 

Add in the fried chicken pieces, mix it well so that the sauce is coated fully in the chicken.. simmer for 1 min closed and thats it your restaurant style chilly chicken is ready .. 

POINTS TO BE NOTED :

1) U can use chicken with bones also

2) Green capsicums are mandatory but to have ur dish more colourful, u can use yellow or red capsicums too

3) Vinegar is used to make the chicken soft and tender .. various varieties of vinegars are available in stores now .. u can use chilly vinegar .. If you are opting out of adding vinegar, replace it with fresh lime juice..

4) Vegetarians can follow this same procedure with paneer, mushroom or cauliflower.. U can avoid egg also while marinating..

Hope you all enjoyed this recipe.. Give it a try and see the result for yourself.. u will get proper restaurant style taste and your family will be pleasantly surprised as mine did.. until next post its Veni here saying bye and take care .. Happy cooking !!!

 

 

 

 

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About Venicooks

I'm Krishnaveni Shivakumar from Erode ,TamilNadu .Cooking is my Passion and I would like to share the joy of cooking with my recipes in this Blog........