Indian Chili Chicken

• Chicken whole (cleaned and cut into pieces) 1 Kg – [I used dark meat]
• Green chilli 10 – [I skipped it]
• Red chilli powder 1/2 tsp – [I used twice as much]
• White pepper powder 1/4 tsp
• Black pepper powder 1/4 tsp
• Yogurt (curd) 1/2 cup – [I skipped it]
• Turmeric Powder 1/4 tsp.
• Soya sauce 2 tbsp.
• Cornflour 2 tbsp – [I used "instant" corn masa mix, it was handy]
• Ginger 1/2 inch
• Garlic 4 cloves – [I used more]
• Onion 1
• Tomato 1
• Salt to taste
• Vegetable oil as required
• Green chilli and green coriander leaves for decoration – [I skipped both of these]

Instructions:

1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste. [I used the blender]
2. Cut thin slices of green chilli. [skipped]
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour. [skipped yogurt]
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

This turned out really well. The chicken I used was dark meat, organic, free-range and had a very, very strong poultry flavour which was both good and bad. I’d use beef next time. Quite happy with it, all it all.

Recipe came from: http://www.recipedelights.com/recipes/nonvegdishes/chillichicken.htm

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