2 Ways Chilli Chicken


#yum #chillichicken #streetfood Adraki Chilli Chicken Servings - 2 - 3 INGREDIENTS Boneless chicken - 500 grams Salt - 1/2 teaspoon Black pepper - 1/4 teaspoon Ginger garlic paste - 1 teaspoon Kashmiri red chili - 5 Water - 50 milliliters Oil - 1 tablespoon Ginger - 30 grams Green chili - 5 - 6 Garlic - 1 tablespoon Onions - 80 grams Bell pepper - 40 grams Bird’s eye chili - 1 tablespoon Soy sauce - 1 tablespoon Oyster sauce - 45 grams Prepared red chili paste - 1 tablespoon Black pepper - 1/2 teaspoon Garam masala - 1 teaspoon Salt - 1/2 teaspoon Coriander - 1 tablespoon PREPARATION 1. In a mixing bowl, add 500 grams boneless chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ginger garlic paste and mix it well. 2. Marinate for 1 hour. 3. In a bowl, add 5 kashmiri red chili, 50 milliliters water and soak for about 10 minutes. 4. Transfer this into a blender and blend it into a paste. 5. Heat 1 tablespoon oil in a pan, add 30 grams ginger, 5 - 6 green chili, 1 tablespoon garlic and stir for 2 - 3 minutes on medium heat. 6. Then, add the marinated chicken and mix it well. 7. Add 80 grams onions, 40 grams bell pepper and mix it well. 8. Cook for 5 - 7 minutes on medium heat. 9. Add 1 tablespoon bird’s eye chili and mix it well. 10. Now, add 1 tablespoon soy sauce, 45 grams oyster sauce, 1 tablespoon prepared red chili paste and mix it well. 11. Cook for 5 - 7 minutes on medium heat. 12. Add 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon salt and mix it well. 13. Add 1 tablespoon coriander and mix it again. 14. Cook for another 3 - 5 minutes on medium heat. 15. Remove it from heat. 16. Serve hot. No Fry Chilli Chicken Servings - 2 - 3 INGREDIENTS Chicken - 630 grams Water - 200 milliliters Salt - 1/2 teaspoon Vinegar - 2 teaspoons Oil - 1 tablespoon Onions - 160 grams Bell pepper - 160 grams Oil - 1 tablespoon Oil - 1 tablespoon Garlic - 1 1/2 tablespoons Ginger - 1 tablespoon Green chili - 1 tablespoon Salt - 1/2 teaspoon Green chili sauce - 2 tablespoons Ketchup - 60 grams Soy sauce - 1 tablespoon Water - 200 milliliters Corn flour - 2 tablespoons Chicken stock - 70 milliliters Spring onions - for garnishing PREPARATION 1. Take a pressure cooker, add 630 grams chicken, 200 milliliters water, 1/2 teaspoon salt, 2 teaspoons vinegar and cover it with lid. 2. Cook until you hear 1 whistle. 3. Open the lid and remove it from heat. 4. Heat 1 tablespoon oil in a skillet, add 160 grams onions and fry till translucent. 5. Add 160 grams bell pepper and mix it well. 6. Cook for 5 - 7 minutes on medium heat. 7. Remove it from heat and keep aside. 8. Heat 1 tablespoon oil in a another skillet, add the boiled chicken and mix it well. 9. Cook until it turns golden brown in color. 10. Remove it from heat and keep aside. 11. Heat 1 tablespoon oil in a another skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir well. 12. Then, add the cooked veggies and mix it well. 13. Add 1 tablespoon green chili, 1/2 teaspoon salt and mix it well. 14. Add 2 tablespoons green chili sauce, 60 grams ketchup, 1 tablespoon soy sauce and mix it again. 15. Cook for 3 - 5 minutes on medium heat. 16. Now, add 200 milliliters water and mix it well. 17. Bring it to a boil. 18. In a bowl, add 2 tablespoons corn flour, 70 milliliters chicken stock and mix it well. 19. Pour the mixture into a skillet and mix it well. 20. Bring it to a boil. 21. Now, add the cooked chicken and mix it well. 22. Cook for 5 - 7 minutes on medium heat. 23. Remove it from heat. 24. Garnish with spring onions. 25. Serve hot. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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