Chili Chicken

Recipe By:
Sanjana
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Chili Chicken
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  • Total Time 150 min Ico-add
  • Yield 4 Servings
  • Level Medium

This East Indian recipe is so popular locally it can be found in almost all restaurants. This variation is an authentic dry chili chicken filled with flavor and zing.
 

Ingredients

  • 2 tablespoons all purpose flour
  • ½ teaspoon black pepper powder
  • 1 teaspoon red chilli powder
  • 3 teaspoons soy sauce
  • 2 teaspoons vinegar
  • 1 medium tomato, pureed
  • 2 whole garlic, finely chopped and crushed
  • 1 whole ginger, finely chopped and crushed
  • ½ teaspoon salt, or to taste
  • 1 pound boneless chicken, cut into small pieces
  • Oil for frying
  • 2 medium onions, finely sliced
  • 1 red chili pepper, sliced lengthwise
  • 2 green chilies, finely chopped
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Directions

  1. 1. In a bowl mix the flour, pepper powder, chilli powder, soy sauce, vinegar, tomato puree, crushed garlic, crushed ginger and salt. Mix well.
  2. 2. Add the chicken pieces and marinate, covered, for 2 hours in the refrigerator. A couple more hours, if time permits, would be even better.
  3. 3. Heat the oil in a frying pan and add the sliced onions; sauté until golden brown. Add the marinated chicken pieces and sliced red pepper; sauté on low heat for 30 minutes or until the chicken is cooked. You may add a very small amount of hot water if required.
  4. 4. Serve hot garnished with the chopped fresh green chilies. Enjoy with some cold beer.
 
 
  • Did you know?

    Chili chicken originated in the southern state of Andhra which is home to one of the ancient societies of India. The cuisine of Andhra varies from region to region as each district has its own heritage when it comes to delicacies and dishes.