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Main Ingredients | Chicken supreme, Salt |
Cuisine | Indian,Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non-Veg |
Ingredients
- 12 chicken supreme, diced
- Salt to taste
- Crushed black peppercorns to taste
- 6 tablespoons cornflour/ cornstarch
- 2 eggs
- 2 tablespoons oil + for deep frying
- 2 tablespoons garlic, finely chopped
- 1-inch ginger, finely chopped
- 2-3 green chillies, sliced
- 2-3 fresh red chillies, sliced
- 2 tablespoons chicken masala
- 1 large onion, diced
- 1 cup capsicum mixed coloured, dice
- 2½ tablespoons cornflour/cornstarch slurry
- 2 tablespoons fresh coriander leaves chopped + for garnish
Method
- Take chicken in a bowl, add salt, crushed black peppercorns, cornflour, break in 2 eggs and mix well.
- Heat sufficient oil in a wok, slide in the chicken and deep-fry the till light golden and crisp. Drain on absorbent paper.
- Heat 2 tbsps oil in a non-stick wok, add garlic, ginger, green chillies, fresh red chillies, mix and sauté till garlic turns golden brown.
- Add 2 tbsps Chicken Masala and mix well. Add onion and mixed colored capsicums, mix and sauté for 2 minutes.
- Add fried chicken and salt and mix well. Add ½ cup water and mix well. Cook for 2-3 minutes. Add cornflour slurry, mix well and cook for 1-2 minutes.
- Add coriander leaves and mix well. Take it off the heat.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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