Ingredients
Chicken Breasts (Boneless Chicken): 1 kg
Marination
| Vinegar: 1 tsp | Soy Sauce: 4 Tbsp | Green Chilli Sauce: 4 Tbsp |
| Red Chilli Sauce: 3 Tbsp | White Pepper: 1 tsp | Black Pepper: ½ tsp |
| Vegetable Oil: 2 Tbsp | Green Chillies Paste: 2 Tbsp | Garlic Paste: 2 Tbsp |
Gravy Mixture
| Corn Flour: 3 Tbsp | Room Temperature Water: ½ cup |
| Soy Sauce: 4 Tbsp | Red Chilli Sauce: 2 Tbsp |
| Green Chilli Sauce: 2 Tbsp | Tomato Sauce: 2 Tbsp |
| Kashmiri Mirch Powder: ⅛ cup | Vegetable Oil: 1 Tbsp |
Capsicum Stir-Fry
| Capsicum: 2 (cut into triangle shape) | Vegetable Oil: 1 Tbsp |
| Brown Sugar: ¼ tsp | Salt: ¼ tsp |
Onion Stir-Fry
| Onion: 3 medium size (cut into petal shape) | Vegetable Oil: 1 Tbsp |
| Brown Sugar: ¼ tsp | Salt: ¼ tsp |
Others
| Minced Garlic: 2 Tbsp | Minced Chillies: 2 Tbsp |
| Corn Flour: 6 Tbsp (for fry) | Brown Sugar: 1 tsp |
| Salt: ¼ tsp | White Pepper: ½ tsp |
| Black Pepper: ½ tsp | Ward Water: ½ cup |
| Chopped Fresh Coriander Leaves: ½ cup | Vegetable Oil: 1 cup (for fry) |
Procedure
Washing & Cutting
Step 1: Wash the chicken breasts and keep in lime water for 5 minutes.
Step 2: Drain out the lime water and wash in running water.
Step 3: Press the chicken breasts lightly between 2 palms and keep on a separate plate.
Step 4: Keep the chicken breasts in a strainer to drain out extra water for 15 minutes.
Step 5: Cut the chicken breasts into pieces and keep the pieces on a separate plate.
Marination
Step 1: Marinate the chicken breasts pieces with garlic paste, green chilli paste, black peeper powder, white peeper powder, red chilli sauce, green chilli sauce, soy sauce, vinegar and vegetable oil.
Step 2: Mix intensely and marinate deeply.
Step 2: Keep it at rest for 30 minutes in the fridge.
Chicken Fry
Step 1: Take out the marinated chicken breasts pieces, at least 10 minutes before cooking.
Step 2: Turn on the gas and place the frying-pan on high flame.
Step 3: Temper the frying-pan and pour oil.
Step 4: Sprinkle ¼ tsp salt. Turn the flame low.
Step 5: Add corn flour to the marinated chicken pieces.
Step 6: Place the pieces on the frying-pan and stir-fry until tender.
Capsicum Fry
Step 1: Turn on the gas and place the wok on medium flame.
Step 2: Pour some oil (from the oil of CHICKEN FRY preparation) and add capsicum pieces in high flame.
Step 3: Add salt & sugar.
Step 4: Stir-fry for crunchy texture. Keep them on a separate plate.
Onion Fry
Step 1: Pour some oil (from the oil of CHICKEN FRY preparation) in the wok and add onion petals in high flame.
Step 2: Add salt & sugar.
Step 3: Stir-fry for crunchy texture. Keep them on a separate plate.
Gravy Mixture
Step 1: Mix corn flour and room temperature water in a bowl.
Step 2: Add soy sauce, red chilli sauce, green chilli sauce, tomato sauce, Kashmiri Mirch Powder and vegetable oil. Each time mix properly.
Step 3: Gravy Mixture ready.
Final
Step 1: Pour remaining oil (from the oil of CHICKEN FRY preparation) in the wok on high flame.
Step 2: Add minced garlic and saute.
Step 3: When aroma starts to come, add minced green chillies. Saute until flavour starts to come.
Step 4: Add fried chicken pieces.
Step 5: Mix well and add ½ cup water.
Step 6: Add some water on the plate (containing some remains of fried chicken masala) and pour in the wok. Mix properly.
Step 7: Add stir-fried onions & capsicums. Mix peoperly.
Step 8: Add the GRAVY MIXTURE and mix properly.
Step 9: Add some warm water to the remaining GRAVY MIXTURE and and pour in the wok.
Step 10: Add some brown sugar, white pepper & black pepper. Mix thoroughly.
Step 11: Turn the flame low. Taste the gravy and add some salt (if required). Mix properly.
Step 12: Turn off the flame. Add some chopped fresh coriander leaves and mix smoothly.
Step 13: Tasty CHILLI CHiCKEN ready.
Tips
- In Step 3 (Washing & Cutting), press the chicken breasts lightly between 2 palms to remove water.
- In Step 11 (Final), do not use salt before tasting the gravy because Soy Sauce is used in this recipe. Be carefull while using salt in this recipe.