Monday, December 17, 2007

Chilli chicken/ Chicken-65

You will need:

  • 1 lb skinless boneless chicken thighs
  • 2 egg
  • 1 tsp corn flour
  • 1 tbsp ginger garlic paste
  • 8 green chillies (chopped lengthwise)
  • 2 tsp cumin powder
  • 2 tsp red chilli powder
  • 1 tsp pepper powder
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tsp cumin seeds
  • 10 curry leaves
  • ½ cup onion (cutting lengthwise)
  • pinch of ajinomoto
  • ½ tsp red colour
  • oil for deep frying
  • 2 tbsp oil
  • ¼ cup water
  • 1 lemon
  • chopped cilantro for garnish
  • salt to taste
Step 1:

Mixing ingredients with chicken.

Cut the chicken into 1 inch pieces and dry it using paper towel. Mix corn flour to it. After that add eggs and mix it very well. Since its a binding agent it should coat the chicken very well. Then add ginger garlic paste, 1 tsp chilli powder, pepper powder, salt and ajinomotto.

Hint: You can allow the chicken to marinate few hours to get better taste.
Step 2:

Deep fry the chicken:

After few hours of marination, deep fry the chicken till it becomes golden brown colour. As you know chicken cooks very fast. So don't over crowd the pan with more chicken. Little by little fry and keep it in a paper towel to absorb the oil content.

Step 3:

Saute all the other ingredients:

Heat 2 tbsp of oil in a pan, add cumin seeds and allow it to splutter. Then add onion, green chilli, curry leaves and saute for 3 mins till the onion turn translucent. Now add minced garlic and ginger. Saute it for 2 more mins. Add cumin powder, 1 tsp red chilli powder, water, salt and red colour. Then add the fried chicken pieces to it and saute it continuously till you get the desired texture. Now add lemon juice on top.

I like dry chilli chicken, so i saute it till the water evaporates and get a very dry form.

Chilli chicken is ready. Just garnish with chopped cilantro, sliced onion and sliced lemon.

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