Posted by: dharara May 26, 2007
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CHICKEN CHILLI
Ingredients
1) 4 pounds of boil chicken
2) 3 eggs
3) flour
4) Little bit of hing.
5) salt, red chilly powder, Species.(Beshar and Mashla)
6) Soya sauce
7) Ginger
8) Garlic
9) Ajino moto (little bit)
10) Ketchup
11) Slice onion (Red one will be better)
12) Green chilly
13) Tomatoes ( cut it and take out inside part of tomato)
Cut chicken into small pieces, not too small. Then boil it for few minutes. Take it out and rinse the water and make it dry. Put garlic and ginger paste, all the species, eggs, ajinomoto, chilly powder, salt and mix it well. Then add flour and leave it inside the fridge for marinate one night so everything goes inside the chicken.
Next day take it out and deep fry it in low flame till its looks red. Don’t stir it too much; other wise outside layer of eggs and flour will come out of it.
While you are frying this chicken you can prepare your gravy.
Cut Green onion, regular red onion, cilantro and tomato.
Heat your frying pan and add a little bit of oil. Then after put onion and green chilly in there and wait till it little bit brown. (Don’t over cook) Then add Soya sauce and tomatoes (make sure you take out inside part of the tomatoes with knife after you cut it) don’t cook it too much. Add regular ketchup (if you have Indian hot one it will be better) and cook it few minutes.
By the time your chicken will be ready, put that inside the deep bowl and put that mixture you made on the top of that chicken. Don’t use your hand or spatula. It might take the outside layer of those chicken pieces. Mix it up well with shaking it up and down, till all those gravy covered every piece of the chicken.
Now chicken is ready to serve with red wine or alu-tama and rice.
For decoration chop cilantro in small pieces and put it on the top of the chicken.
Curry leaves (green one) from Indian store. (Not necessary but if you want to)
THIS CHICKEN IS GOOD FOR ONE DAY ONLY.
NEXT DAY IT DOESN’T TAST AS GOOD AS FRESH ONE.
Ingredients
1) 4 pounds of boil chicken
2) 3 eggs
3) flour
4) Little bit of hing.
5) salt, red chilly powder, Species.(Beshar and Mashla)
6) Soya sauce
7) Ginger
8) Garlic
9) Ajino moto (little bit)
10) Ketchup
11) Slice onion (Red one will be better)
12) Green chilly
13) Tomatoes ( cut it and take out inside part of tomato)
Cut chicken into small pieces, not too small. Then boil it for few minutes. Take it out and rinse the water and make it dry. Put garlic and ginger paste, all the species, eggs, ajinomoto, chilly powder, salt and mix it well. Then add flour and leave it inside the fridge for marinate one night so everything goes inside the chicken.
Next day take it out and deep fry it in low flame till its looks red. Don’t stir it too much; other wise outside layer of eggs and flour will come out of it.
While you are frying this chicken you can prepare your gravy.
Cut Green onion, regular red onion, cilantro and tomato.
Heat your frying pan and add a little bit of oil. Then after put onion and green chilly in there and wait till it little bit brown. (Don’t over cook) Then add Soya sauce and tomatoes (make sure you take out inside part of the tomatoes with knife after you cut it) don’t cook it too much. Add regular ketchup (if you have Indian hot one it will be better) and cook it few minutes.
By the time your chicken will be ready, put that inside the deep bowl and put that mixture you made on the top of that chicken. Don’t use your hand or spatula. It might take the outside layer of those chicken pieces. Mix it up well with shaking it up and down, till all those gravy covered every piece of the chicken.
Now chicken is ready to serve with red wine or alu-tama and rice.
For decoration chop cilantro in small pieces and put it on the top of the chicken.
Curry leaves (green one) from Indian store. (Not necessary but if you want to)
THIS CHICKEN IS GOOD FOR ONE DAY ONLY.
NEXT DAY IT DOESN’T TAST AS GOOD AS FRESH ONE.