Monday, January 31, 2011

Chilly Chicken

Boneless Chicken: 1/2 kg
Onion chopped: 2 medium
Capsicum: 1 medium
Chicken broth: 1 1/2 cup
Green chilli: 3-4 nos
Garlic: 1 tbsp
Ginger: 1/2 tbsp
Tomato sauce: 11/2  tbsp
Soya sauce: 1 tbsp
Hot sauce: 1 tsp
Salt: to taste
Sugar: 1 1/2 tsp
Pepper powder: 1 tbsp
Paprika powder: 1/2 tbsp
Spring onion: 2 tbsp

For Marinade:
Maida: 1/4 cup
Corn flour: 2 tbsp
Ginger powder: 1/4 tsp
Garlic powder: 1/2 tsp
Paprika powder: 1/2 tbsp
Pepper powder: 1/2 tbsp
Salt: to taste

Clean and cut the chicken into medium pieces. Combine all the ingredients for the marinade and apply this paste on the chicken, keep aside for 1-2 hrs. Heat oil in a pan, fry capsicum till soft. Fry chicken untill golden color and keep aside. In the same pan, add ginger and garlic, fry for 2-3 minutes. Add onion, green chilli and salt, fry till the raw smell goes. Add pepper powder, paprika powder and sugar saute well. Add tomato sauce, soya sauce, hot sauce. Mix well then add the chicken pieces, Pour the chicken broth. Cover and cook for 5 minutes or until the gravy turns thick. Add capsicum. Remove from fire and transfer to a serving plate. Add the spring onion. Serve hot with fried rice or roti.