CHILLI CHICKEN .... Restaurant style
* For every chicken lovers
* Learn how to make chilli chicken at home
* Restaurant style taste and aroma.
*Most popular Indo-chinese appetizer
Chilli Chicken is one of the most popular Indo-chinese appetizer that every one loves. Chilli Chicken is a spicy and slightly sour crispy appetizer made with chicken pieces, capsicum, onion etc. Chilli chicken have a right balance of spicy and slightly sour tastes.
It's very easy to make restaurant style chilli chicken at home without any confusion. This delicious chilli chicken is very popular in almost every restaurants,but this easy recipe you can make it at the comfort of your home according to your own style and tastes.
To make this chilli chicken, chicken pieces are marinated by using soya sauce, pepper powder, Turmeric powder, vinegar,salt, egg, conflour and all-purpose flour. Then deep fried the marinated chicken until it gets crisp. Later you can seasoned it with flavourful sauces. Then fried chicken pieces are absorbed in flavourful sauces, so it gives extra soft and juicy chicken for our every bites.
I tried this recipe last Wednesday with hot fried rice. My family loves this combination of fried rice with chilli chicken. My husband and kids too enjoyed with its hot and spicy taste. I tried it to make restaurant style. It was very successful that my chilli chicken tastes exactly like restaurant style chilli chicken. Also it gives extraordinarily taste and flavour. Once you taste it, it is sure that you should try it again.
This is one of the best recipe that you can treats your guests. Also you can make your party grand by serving hot and spicy chilli chicken. The best and popular combo of chilli chicken is with fried rice, parotta, noodles etc. My mom loves fried rice very much. Whenever she make fried rice at home, there is chilli chicken. I learned this chilli chicken recipe from my mom. I am also a great fan of chilli chicken. but my combo is chilli chicken with Kerala layered parotta. Whenever I eat parotta at any Malayali hotels, I need this combo. My husband also likes it very much. So my whole family is a great fan of chilli chicken. In fact, here my recipe is my own, I have changed and added many ingredients for getting extra taste than restaurant style taste.
This recipe is a mix of Chinese and Indian style. It's because, here I used some Chinese recepi of sauce preparation. But other ingredients are same like What Indian restaurant especially Kerala restaurant use. I also added my own ingredients also for extra perfect tastes.
Let's follow my simple recipe to make restaurant style chilli chicken at home. Enjoy your weekend with hot and spicy chilli chicken and make your family happy.
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Course : side dish.
Cuisine : Indo-chinese
Cook time : 30 minutes
Servings : 5 persons
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INGREDIENTS:
Chicken : 1 kg
Capsicum : 1 whole medium
Onion : 3 medium
Green chillies : 6
Ginger : small piece ( chopped )
Garlic : 4 ( chopped)
Sunflower oil : 5 tbsp ( from fried oil)
Cornflour : 1 1/4 tbsp
Water 1 cup
Salt : for taste
Kasuri Methi : 1/4 tsp
Spring onion : few (white portion (stem))
FOR CHICKEN MARINATION:
Turmeric powder : pinch
Black pepper powder : 1 tbsp
Garam masala : 1/2 tsp
Soya sauce : 1 tbsp
Salt : for taste
Egg :1
Corn flour : 1 1/2 tbsp
All purpose flour: 1/2 tbsp
Vinegar : 1 tsp
Ginger garlic green chilly paste : 1 tsp
Sunflower oil : for deep frying chicken.
FOR HOT AND SPICY SAUCE:
Tomato ketchup : 6 tbsp
Soya sauce: 2 tbsp
Red chilli sauce : 1 tbsp
Lemon juice : 1 tbsp
Black Pepper powder : 1 1/2 tbsp
Chilli flakes : 1 tbsp
paprika powder : 1 tbsp
FOR GARNISHING :
Spring onion : few ( green portion)
Fried curry leaves
Fried green chillies : 3 or 4 sliced
PREPARATIONS:
∆ Take 1 kg of whole chicken, cut them into small pieces. Clean and wash thoroughly by using salt and lemon juice. Drain the water by using a colander.
∆ Take a bowl, add all ingredients such as Turmeric powder, pepper powder,garam masala powder, ginger garlic green chilly paste, vinegar,egg, conflour,all purpose flour,salt and soya sauce. Mix the ingredients well. Add chicken pieces and marinate well with your hand. Keep it in a refrigerator for 1/2 or 1 hour.
∆ Take a Kadai, heat sunflower oil. Transfer the marinated chicken pieces one by one and fry until it gets crisp and fried. Fry the all baches of marinated chicken pieces by using above method.
∆ Once you fried all chicken pieces, then you can fry some curry leaves and sliced green chilly. It's for last garnishing.
∆ Then take a saucepan, add 5 tbsp of sunflower oil from chicken fried oil. Once the oil heats, add sliced ginger,garlic and green chillies. Saute it for 2 minutes.
∆ Add cube sized onion and capsicum. Then add enough salt. Mix well for 3 minutes.
* Take a bowl add soya sauce, tomato ketchup,rec chilli sauce, black pepper powder,,paprika powder,chilli flakes and lemon juice. Mix them well. Then add these sauce into the saucepan. Mix well with onion and capsicum ingredients.
* Add fried chicken pieces and mix well until the sauces are combined with chicken pieces.
* Take a bowl, add 1 cup of water and 1 1/4 tbsp of conflour powder. Mix well. Then add it into the sauce pan. Mix them with chicken and onion capsicum ingredients. Let them boil for a minute. You should stir well while boiling.
* If you like to have reddish chicken, then you can add red food colour while it boiling.
* Once the gravy turns to a thick and sticky consistency, then you can add fried curry leaves and green chillies.
* pour some kasuri Methi (dried &crushed kasuri Methi leaves)/
*Then mix once more and switch off the flame.
* You can serve into the serving plate and garnish it with chopped spring onions.
Tasty hot and spicy restaurant style chilli chicken is ready to serve.
INSTRUCTIONS:
∆ You can cut the chicken pieces into very small pieces. You can ask your butcher to cut the chicken into chilli pieces.
∆ You can use boneless chicken also. If you are using only boneless chicken, then the chicken should be cut into small cube sized.
∆ It's better to keep marinated chicken pieces in refrigerator for 1/2 to 1 hours.
∆ You can cut onion and capsicum into cube size.
∆ You can choose any colour of capsicum. Also you can add mixed colours of capsicum. I used red colour capsicum because I loves its taste.
∆ Marinated chicken pieces should be deep fried in sunflower oil. So you can add sunflower oil into the Kadai upto half level.
∆ If you didn't like food colour, then you can skip the step. It doesn't effect the taste. Red colour is used only for attraction.
∆ If you add fried green chillies and curry leaves, it gives extra taste and aroma exactly like restaurant chilli chicken smell.
FOR MORE DETAILS
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ENJOY....
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