How to make Dry Chilli Chicken -
Chilli chicken is a classic when it comes to Indo-Chinese food. Deep fried chicken chubes tossed with ginger garlic, onions, capsicum, chinese sauces and fresh green chillies. It has just the perfect amount of spice and tastes perfect with rice, noodles or just by itself as a starter!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Red chilli powder (लाल मिर्च पावडर )
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Dry Chilli Chicken checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Chicken in Peanut Butter Sauce Saag Murgh Kofta Methi Malai Chicken Keema Pudina Murgh
Dry Chilli Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dry Chilli Chicken Recipe
Boneless chicken cut into cubes 400 grams
Red chilli powder 1 teaspoon
Green chillies halved and slit 2-3
Salt to taste
Crushed black peppercorns to taste
Ginger-garlic paste 1 tablespoon
Oil 1 tablespoon + to deep fry
Refined flour (maida) ¼ cup
Cornflour/ corn starch ¼ cup + 1 tablespoon
Garlic chopped 1 tablespoon
Onion cut into cubes 1 medium
Green capsicum diced 1½ medium
Tomato ketchup 1 tablespoon
Soy sauce 2 tablespoons
Ginger cut into thin strips 1 inch
Spring onion greens chopped 1-2 stalks
Cooked vegetable noodles for serving
Method
Step 1
Take chicken cubes in a bowl. Add salt, crushed peppercorns and ginger-garlic paste and mix well.
Step 2
Heat sufficient oil in a pan.
Step 3
Take refined flour in another bowl. Add ¼ cup cornflour and some water and whisk well to make a semi-thick slurry.
Step 4
Dip marinated chicken cubes in the slurry, slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 5
Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté till golden. Add onion and sauté on high heat for 30 seconds.
Step 6
Add capsicum and mix. Add fried chicken cubes and mix. Add tomato ketchup, soy sauce, salt, crushed peppercorns and chilli powder and mix well.
Step 7
Add green chillies and ginger strips and mix.
Step 8
Take remaining cornflour in another bowl. Add some water and mix well to make a smooth slurry.
Step 9
Add slurry to chicken mixture, mix and cook till the mixture thickens. Add spring onion greens, switch off heat and mix.
Step 10
Put some noodles on a serving platter. Put the dry chilli chicken on top and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
