Special Chilli Chicken – Nikunjam Restaurant Style

Ingredients (Serves 4)

Recipe courtesy – Storytellingcamera

1) Whole chicken – Around 1/2 – 3/4  kg, cut into small pieces

2) All purpose flour – 2 tbsp

Ginger-garlic paste – 1 tbsp

Kashmiri chilly powder – 2 tsp

Pepper powder – 1/2 tsp

Soy sauce – 1 tsp

Green chilli sauce – 2 tsp

Egg – 1/2, beaten

Salt – To taste

3) Onion – 2 small

4)  Green chilies – 4 – 5, diagonally sliced

Kashmiri chilly powder – 3/4 tsp

5)  Soy sauce –  1 tbsp

Chilli sauce, green – 1 tbsp (I recommend Ching’s secret green chilli sauce)

Tomato ketchup – 2 tbsp

6) Chicken stock / water – 2 tbsp

7) Pepper powder – 1/2 tsp

8) Salt – To taste

9) Refined oil – To deep or shallow fry

10) Spring onion (green part) – 2 tbsp, to garnish (optional)

Method

1. Add all the ingredients numbered 2 to the chicken pieces and mix everything well. Set aside for 20 minutes. Deep fry the chicken pieces until they turn golden brown and completely cooked through. Do not overcook them, they will be done in 6– 7 minutes. Drain on to a paper towel and set aside.
   
2. Heat 2 – 3 tbsp oil in a non-stick pan. Add ground onion (cut the onion into chunks and grind in the large jar of a blender (not very fine). Use immediately after grinding) and saute until oil separates and it changes color. Add green chilies and kashmiri chilly powder and cook for 30 seconds over low heat until the raw taste and smell of chili powder is gone. Now add all the sauces numbered 5 and mix well. Cook for 30 seconds. Add 2 – 3 tbsp chicken stock or hot water, if the gravy is very dry and mix well. Taste-check for salt. Finally add in the fried chicken pieces. Mix everything well. Add pepper powder, salt to taste or more of the sauces, if required. Toss well. Switch off the flame. Garnish with chopped spring onion.  Serve chilli chicken with porotta/chapathi/fried rice/noodles. Its super yum..do give it a try!!
        

Tip

Be careful while adding salt, as the sauces are salty.