Chilli Chicken

Chilli Chicken is an Indo-Chinese dish. It is served as a starter at restaurants. I believe you all know how popular this dish is! It goes best with Fried Rice, Noodles, or just on its own. Some prefer to make this dish with bone and some without bone. Today I am using the boneless thigh part of the chicken. This dish is well-flavored and satisfying. Try this recipe and you will love it..  So, let's not delay and start making Chilli Chicken! 

For easy understanding, I divided this recipe into three parts:. 

The first part is about the marination of the chicken

The second part is about frying the chicken 

And the third part is about making the sauce 


So, for the first part, you will be needing the

 following ingredients : ( Marination of Chicken)

Chicken	500 Grams
Milk	1 Cup
Vinegar	1 Teaspoon
Red chili sauce	1 to 2 Tablespoons

Method : 

First, we are marinating the chicken in buttermilk. 

Buttermilk acts as the tenderizer. So when you soak the 

chicken pieces in the buttermilk you will end up with soft, 

juicy chicken pieces.

Generally, we make buttermilk at our home by churning

 the curds(yogurt). But here, we are using another method of

making the buttermilk by using milk and vinegar. Simply

add vinegar  to the room temperature milk and wait for 5 minutes until 

it gets curdled. This buttermilk cannot be used for consuming

 directly. But you can use it as an ingredient  for the recipes

 which calls for buttermilk for making biscuits, cookies or

buttermilk chicken..

 To the buttermilk add the red chilli sauce and chicken

 and marinate it for about 2 hours. 

Second Part: Frying the Chicken 

For this you will need the following ingredients : 

Corn Flour	¼ Cup
All-purpose flour (Maida)	½ Cup
Baking Powder	Less than ½ Teaspoon
Salt	½  Teaspoon
Pepper Powder	1 Teaspoon
Marinated  Chicken	500 Grams
Oil	As required for deep frying

Method : 

 After marinating the chicken, discard the buttermilk(saving some for mixing the flours) and add the flours, baking powder, salt, pepper powder.

Mix everything well and fry in the oil 

Third Part: Making of the sauce 

For this you will need the following ingredients : 

Water	1/3rd Cup
Corn Flour	1 Teaspoon
Oil	2 Tablespoons
Garlic	1 Tablespoon (crushed)
Onion (medium sized)	1 (cut into squares)
Bell Pepper (Large )	1 (Cut into Squares)
Red Chilli Sauce	1 Tablespoon
Soy Sauce	1 Tablespoon
Salt	Less than ½ Teaspoon
MSG (Ajinomoto, China Salt) (Optional)	¼ Teaspoon
Sugar	½ Teaspoon
Black pepper Powder	1 Teaspoon

 

Method : 

Begin by adding cornflour to the water, mix well ( This will act as a thickener to our sauce), and keep it aside until further use.

Next, switch on the stove to high flame and heat oil in a kadai, add bell peppers, onions, crushed garlic, and stir for a minute. 

next, add the thickener i.e, cornflour dissolved in water. 

Now, add both the sauces, salt, sugar, pepper, and MSG. 

When you observe that the sauce is slightly thickening, then add the fried chicken pieces to the sauce and saute it until the liquid gets absorbed by the chicken. 

Garnish it with some greens and sesame seeds.

Its Done !!   

Enjoy:)

Chicken 65

Chicken 65 is spicy- deep-fried chicken from Tamilnadu. It can be made with bone or without bone. Today, am making this dish with boneless chicken. For this dish, I'm using the thigh part of the chicken which turns out to be juicy when fried.  Chicken 65 is often served as a snack or starter. If you want semi- gravy style you can also add whipped curd as required which gives a wet effect to the dish.  You are always free to adjust the amount of spices by reducing or increasing it. So let's make some Chicken 65!!

To Make This Recipe You Will Need :

Boneless Chicken ( I bought Pre-packed)	370 Grams
Pepper Powder	½ Teaspoon
Salt	To taste
Egg	1
Corn Flour	2 Tablespoons + 2  Tablespoons to use in the end
Crushed Garlic	1 Tablespoon
Onion (Medium sized)	Half (finely chopped)
Green Chillies	2 ( Slit)
Curry Leaves	As required
Ginger- Garlic  paste	1 Teaspoon
Cumin Powder	½ Teaspoon
Turmeric  Powder	½ Teaspoon
Red chilli powder	½ Teaspoon
Red Chilli Paste	1 ½ Teaspoon
Red food color	¼ Teaspoon
Water	6 Tablespoons(to make the cornflour slurry)
Oil	As required to deep fry the chicken

Method :

 First prepare the chicken by cutting them into bite-size pieces, cleaned and washing thoroughly.

To the chicken, add cornflour (2 Tablespoons), salt, pepper, and egg. Mix the chicken well, marinate it for at least 1 hour. Longer the marination, the better the chicken. After marinating the chicken pieces deep fry them on a medium flame for the chicken to cook well..

                     
Next, add the required amount of oil to other kadai, followed by cumin seeds, crushed garlic, onions, ginger-garlic paste, curry leaves, green chilies, red food color, red chilli paste, cumin powder, turmeric powder. Saute the whole mixture for 1 minute and add the fried chicken pieces. Stir well. At this point, you can check for taste and can add spices according to your taste. If you feel that chicken mixture turned out spicy then simply squeeze lemon/lime juice to cut down the spiciness.. After stirring well add the cornflour slurry, cover the lid and cook it further for 3 to 4 minutes on low flame. 

*** If you want semi gravy or wet chicken 65 then add enough amount of whipped yogurt (curds) before adding the fried chicken pieces.. 

And you're done!! 

Enjoy!!