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400 grams of Chicken (cut into pieces)
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1 Egg
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2 tbsp. Corn Flour (Makai Ka Aata)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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Salt (to taste)
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Ajinomoto (Chinese Salt) (to taste - optional)
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1 tbsp. Ginger Paste (Pisi Adrak)
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1 tbsp. Garlic Paste (Pisa Lehsan)
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1 tbsp. Soy Sauce
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1 tsp. Sesame Oil (Till Oil)
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¼ cup Onion (chopped)
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¼ cup Spring Onion (Aalay Pyaz) (chopped)
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1 tbsp. Fresh Ginger (Adrak) (chopped)
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1 tbsp. Fresh Garlic Pods (Lehsan) (chopped)
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10 Red Chillies (LalMirch) (more or less may be used depending on taste preferance.) (cut into halves)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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1 tsp. Sugar
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Salt (to taste)
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1 tbsp. Soy Sauce
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1 tsp. Vinegar (Sirka)
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1 tbsp. Corn Flour (Makai Ka Aata) (mixed with a little bit of water to form a liquid)
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1 cup Chicken Stock
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1 tbsp. Chili Oil
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Cooking Oil (as required)
- Marinade the chicken pieces with all marinade ingredients and set aside for atleast 30 minutes.
- In a deep skillet or wok, heat oil until hot. Add chicken to oil and fry chicken for about 15 minutes. Remove chicken and set aside.
- Heat more oil in skillet or wok until hot. Add onion, green onion, ginger, garlic, and red chillies and saute for about 10 minutes.
- Add fried chicken pieces, soy sauce, red chilli powder, vinegar, sugar, salt, and chicken stock. Mix and bring to a boil. Add liquid corn flour and mix, cook for about 5 minutes by mixing until the curry thickens a bit.
- Add chili oil and mix, simmer on very low heat for about 5 minutes and remove from heat.
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