Indo Chinese Chilli Chicken dry

Chili Chicken Dry

It is one of my favorite starters of all time.
I like it a bit spicy with lots of green chilies, It goes really well with a glass of wine or whiskey

Ingredients

• 500gms boneless chicken
• Oil for deep frying
• Oil 1tbsp for saute
• 2 tbsp soya sauce
• 1/2 tbsp tomato sauce
• 1 tbsp green chilli sauce
• ajinomoto a pinch (optional)
• salt according to taste
• black pepper powder 1 tsp
• 6 chopped green chillies (chop in 2 halves)
• 2 tbsp choped garlic
• 1/2 tbsp ginger garlic paste
• 2 tbsp cornflour
• 1 egg
• 1/2 tbsp chicken masala
• 1 medium onions diced ( square pieces)
• 1 capsicum red and green  (square pieces)
• 1/4 cup Spring onion leaves
• Edible red color
• Vinegar 2 tsp

Directions

1. Cut the chicken into small pieces
2. Add one egg, salt, ginger garlic paste, 1/2 tbsp soya sauce, black pepper and corn flour and mix well. leave aside the mix for an hour.
3. Deep fry the mixture until chicken pieces are crispy, dry the fried pieces by a tissue paper and keep aside
4. In another pan heat the oil and add ajinomoto, green chillies and the chopped garlic and saute for 2 minutes. Add chicken masala and saute for 1 minute.
5. Add the chicken pieces  and onion, capsicum and spring onions and saute for a minute and add the soya sauce, vinegar, green chilly sauce and tomato ketchup and saute for 3-4 minutes add edible red color(few drops)
6. The chicken is ready.

Restaurant Style Paneer

Ever wondered why your paneer gravy you make at home doesn't taste like the one you eat at restaurants??

If the answer is "YES" then keep reading the below post :)

Restaurant style Paneer gravy 

Paneer (Cut into small cubes):- 2 1/2 cups (approx) - 250 gms

Oil:- 4 tbsp
Cumin seeds:- 2 tsp
Black cardamom:- 1
Cinnamon stick:- 1inch
Cloves:- 3-4
Garlic:- 10 cloves( chopped)
Ginger:- 1/2 tbsp (chopped)
Onion:- 2 big (paste)
Tomato:- 2 small (paste)
Turmeric:- 1tsp
Salt as per taste
Red chilli dry : 5
Garam Masala powder:- 1tsp
Water as per requirement
Milk - 1/2 cup
Kasoori Methi powder:- 1 tsp
Coriander for garnish

Procedure -

Shahi Jeera : 1 tsp

Black Pepper - 5

Cream - 1/4 cup

cashew -10 crushed 

sugar : 1/4 teaspoon( optional)

In a pan shallow fry the paneer cubes with 1 tsp oil on a non stick pan until golden keep aside.

Dry roast cumin seeds, Black cardmom, Black Pepper, Cinnamon stick and shahi jeera in a pan.

crush to powder after cooling and keep aside.

soak the dry red chillies in warm water and then grind to a paste keep aside.

Make a wet paste of cashews, ginger and garlic keep aside.

In a pan heat up the oil fry the grinded onion paste for 5 minutes until oil seperates.

Add up the paste (cashew,ginger,garlic) and fry for around 3 minutes until the oil seperates. Add the red chilly paste and add the spices and crushed garam masala, simmer on low flame for around 2-3 minutes.

Add the tomato puree, sugar and cook covered for 3-4 minutes.

Add milk and very less water if you think the gravy is too dry.

Cook for 5 minutes on low flame. Add the Paneer pieces and kasoori methi and cream and cook for 10 minutes until oil comes on the top.

Garnish with coriander leaves.

Your restaurant style paneer gravy is ready

 Try it and leave comments  :)