Indian Style Chili Chicken
Everytime we went to any Indian restaurant, Dear Son will order this dish; without fail. It's tasty, it's spicy and tangy. Until one day I decided that I need to do it myself. I saw few recipes that almost matching the one that we ate in the restaurant. And this recipe that I will posted below, match the one that we had in the restaurants.
Indian Style Chili Chicken
For healthier version, I marinate the chicken only with turmeric powder, a little bit of oil and salt.I opted for air-fryer and bake it until the chicken are done.
And I've omitted the mono-sodium glutimate/ajinamoto.
Ingredients
For Chicken :
1 kg chicken, clean and cut to bite pieces and pat dry
1 tbsp turmeric powder
Salt to taste
1 tbsp vegetable oil
In a large bowl, add chicken pieces, turmeric, salt and oil. Mix all the ingredients and marinade the chicken for at least 10 minutes.
Arrange the chicken in the air-fryer basket. Start at 150°C for 20 minutes and increase the heat to
200°C for 15 minutes or until chickens are 3/4 cooked
Once cooked, keep the chicken in the air-fryer to keep it warm.
If not using air-fryer, just bake the chicken in the oven until chicken are cooked and keep it warm until it's ready to be added in the sauce
For Sauce:
4 cm fresh ginger, peeled and julienne
3 garlic cloves, peeled and julienne
1 large onion, cubed
3 sweet peppers, washed and cubed
1 tsp dark soy sauce
1 tsp vinegar
1/4 cup ketchup
1 tsp chili flake *optional
2 tbsp chili sauce
2 tbsp sriracha
Salt
Sugar
2 tbsp vegetable oil for frying
Water
*1 tbsp cornflour + few tbsp of water
Mix the soy sauce, vinegar, ketchup, sriracha and chili sauce in a bowl.
While the chicken are cook, heat oil in a frying pan.
Add the ginger and garlic, sauté until fragrant. Add chili flakes if using and stir well. Add the prepared sauce. Mix well.
Add the chicken pieces, sweet peppers and cubed onion. Give it a good stir and add a little bit of water to make a gravy. Season the sauce with salt and sugar.. Stir all the ingredients for few more minutes and remove from heat.
Serve with basmati rice
* For thicker version, add cornflour mixture to the gravy and stir well
Original Recipe:
Comments
Post a Comment