Chilli Chicken

I am really confused about origin of chilli chicken. Since my childhood I have heard people saying it belongs to chinese cuisine and it is supposed to be the first dish to come in mind while ordering for chinese food. But, as I google searched, it said "Place of origin: India". So, I think it's better to focus on food rather discussing on CHILLI CHICKEN'S native place.

I miss the chopsticks. I dont have them, otherwise the pair could make it a complete picture

Cuisine: Indo-Chinese
Servings: 4
Ingredients:

• Boneless chicken, 750 gm (It's fine if you opt for chicken with bone)
• Capsicum, 1
• Onion, 2
• Garlic cloves, 8
• Ginger, 1/2 inch
• Celery, chopped, 3 tbsp
• Green chili, 2
• Soy sauce, 3 tbsp
• Chilli sauce, 4 tbsp
• Tomato sauce, 1 tbsp
• Vinegar, 1 tbsp
• Ajinomoto, 1/2 tsp
• Black powder, 2 tsp
• Cornflour powder, 2 tbsp
• Paprika/ Kashmiri red chili powder, 2 tsp
• Egg, 1
• Refined oil/Olive oil, 4 tbsp for frying chicken+4 tbsp for gravy
• Salt to taste

Method:

For Chicken:

  1. Wash chicken pieces well and pressure cook with 1 cup water. Save the stock to prepare the gravy. I pressure cooked the chicken to avoid deep frying. If you want to deep fry the chicken, skip the step of pressure cooking and move to the step below.

2. Marinate (cooked/uncooked) chicken pieces with salt, paprika, egg, black pepper powder(2 tsp), cornflour powder(1 tbsp) for 30 minutes.

3. In a pan add 4 tbsp oil and shallow fry the marinated chicken, or, as I have said above you can deep fry them. Transfer the chicken pieces to a paper towel.

For Gravy :

1. Chop onions, garlic cloves and green chilies. Chop ginger roughly. Slice capsicum. In a pan heat 4 tbsp oil. Add onion, garlic and ginger, seasone with salt. Add capsicum and cook for 2 minutes. The capsicum pieces should retain some crunch. In the mean time mix soy sauce, chilli sauce, vinegar, tomato sauce, remaining cornflour powder and black pepper powder, salt to taste and sugar. Mix well with a fork to remove lumps of cornstarch.

2. Add ajinomoto and chopped celery, green chilies; leave some celery to garnish. Add in the sauce mixture and cook for 1 minutes. Lower the flame, as the sauce mixture and cornstarch tend to cook fast. Add chicken pieces and combine well. Now add Chicken stock and let the gravy turn semi thick.

3. Remove from flame and  transfer to a serving bowl. Garnish with chopped celery and serve.

Serving suggestions: Yellow Pulao, Fried rice

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Gobi Manchurian /Cauliflower Manchurian

Ingredients(4 servings):

For batter

• All purpose flour, enough to coat florets
• Cornflour powder, 1 tbsp
• Blackpepper powder, 2 tsp

For manchurian

• Cauliflowers, 1 medium size, florets seperated into medium sizes
• Onion, 1 sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, 1/2", neatly chopped
• Spring onions, chopped, 2 tbsp
• Green chillies, 3, chopped+ more as per your preference
• Cornflour powder, 1 tbsp
• Chili sauce, 1 and 1/2 tbsp
• Soy sauce, 1 tbsp
• Black pepper powder, 2 tsp
• Refined oil (Soybean oil has been used here), 4 tbsp for gravy+for deep frying the florets
• Salt to taste, sugar, 1 tsp, to balance the acidity

Methods:

Preparing florets:

• In a pan pour 1 cup water and a pinch of salt with florets,Turn off the flame 2 minutes after the water starts simmering.

• Prepare a batter with 1 tbsp cornflour powder and enough flour to prepare a semi-thick batter. Stir well to remove lumps. Add salt and 2 tsp black pepper powder. Dip the florets in the batter and deep fry in oil.

Preparing the gravy

• Remove florets from oil when they turn golden brown and keep on a paper to remove the excess oil.
• In another pan add 4 tbsp oil , you can also strain excess oil leaving 4 tbsp oil in the pan you fried the florets.
• Add sliced onion, seasone with a pinch of salt and saute till they caramelize. Add chopped garlic, ginger, spring onions and green chili, saute for a minute.
• In a bowl mix sauce, salt, blackpepper powder and 1 tbsp water, mix with the ingredients. Cook for a minute on medium flame. 
• Mix gobi florets and combine well with sauce. Add 1/4 cup veg stock/water and bring it to boil.
• In the meantime mix remaining cornflour powder, stir well to remove lumps and add to form a thick gravy. Sprinkle sugar and cook until the gravy thickens.
• Transfer to serving bowl and garnish with chopped green chilies celery. 

 Serve with Fried rice or just like that.

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