Skip to main content

CHILLI CHICKEN

CHILLI CHICKEN

INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
--------------------------------------------------------------------------

copy right reserved
Lalit Niranjan
21/09/2009

Comments

Post a Comment

Popular posts from this blog

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...
1 comment
Read more
MUGHLAI BIRYANI INGREDIENTS: For the meat: 1kg lamb/ chicken cut into 2" pieces (If using chicken, use breast or thigh fillet) 4 large onions sliced thin 2 tsp garlic paste, 2 tsp ginger paste 2 tbsp almonds 6 tbsp ghee 1" stick of cinnamon, 5 cloves, and 3 pods cardamom 8 peppercorns, 1 tsp coriander powder 1 tsp cumin powder, 1 tsp garam masala 1 cup yoghurt 2 tsp lemon juice 1 cup chicken stock 2 tbsp finely chopped coriander leaves Salt to taste PREPARATION & METHOD 1 Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes, remove skins from all the almonds and keep aside 2 Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste 3 Heat a handi, add rice and enough water to cook, add salt to taste. Let the rice to boil. Cook till almost done. (To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. T...
Post a Comment
Read more

ABOUT PRAWNS

ABOUT PRAWNS I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn. In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn. Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn. There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night. The Bengalis in India are simply crazy for the prawn and so the population from all over the country. The prawn can be eaten as a snacks as well as full meal. Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace. Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder. Copy Right @ Rese...
Post a Comment
Read more