Thursday, September 18, 2014

Chilli Chicken


Chicken: 500gm (Cleaned and cut into pieces)
Oil 6-8 tea spoons
Onion: 2 medium sized(chopped lengthwise)
Capsicum green: ½ cup (chopped lengthwise)
Tomato: ½ cup (diced into small pieces)(optional)
Turmeric powder: ½ teaspoon

For Paste
Green chilli: 2-3
Ginger: 1 ½ inch
Garlic: 8 cloves
Coriander: 1 cup(chopped)
Mint leaves: ½ cup(chopped)
Pepper powder: ½ teaspoon
Cinnamon: 1 inch
Cloves: 3
Salt to taste


Step 1: In a food processor combine the ginger,garlic,green chillies,coriander,mint leaves,cinnamon,cloves, and pepper. Process to make a chunky paste.

Step 2: Heat the oil in a thick bottom pan, add onions, capsicum and fry for a minute. Add the chicken, turmeric powder, ground paste. Fry for 6 to 8 minutes.

Step 3: Add tomatoes, salt, 1 cup of water and boil until chicken is soft and cooked. Proper care to be taken to ensure it isn’t overcooked, to retain tenderness of chicken. Continue to fry until dry, to drain out the excess water. 

  •   Onions and capsicum can be used as toppings if you prefer crunchy. Fry it in a separate pan with a little bit of salt and add to prepared chicken.

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