Chindian Chilli chicken

INGREDIENTS

• 250 grams of boneless chicken pieces, cubed

For batter:

• ½ cup of plain flour (maida)
• ¼ cup of cornflour or cornstarch
• 1 tsp of ginger garlic paste
• ¼ tsp of chilli powder
• 1 tsp of soya sauce
• ½ tsp of black pepper powder

For stir-frying:

• 1 tbsp of oil
• 1 cup of cubed onions
• ½ cup of cubed capsicum (bell pepper)
• 2-3 green chillies, slit
• 1 tsp of crushed garlic
• 1 tsp of grated ginger
• 1 tsp of tomato ketchup
• 1 tsp of vinegar or lime juice
• 2 tbsp of minced spring onions or coriander leaves for garnish (optional)

INSTRUCTIONS

1. Clean and cut the chicken pieces into bite-sized cubes
2. Prepare the rest of the ingredients and keep it ready
3. Mix all the ingredients for the batter and add enough water to make a thick batter (pancake consistency)
4. Add the chicken pieces to this
5. Heat oil for deep frying
6. When the oil is smoking hot, add the chicken pieces thoroughly coated in the batter
7. Fry on medium heat until golden brown
8. Drain and set aside
9. Proceed with the next batch until all the chicken is fried
10. Drain and set aside
11. Heat oil and add the onions, ginger, garlic, and green chillies
12. Saute until the onions turn transparent and soft
13. Then add the soya sauce, vinegar or lemon juice, and tomato ketchup
14. Saute for 2 more minutes
15. Then add the fried chicken pieces and capsicum
16. Sprinkle some water and cover the pan
17. Cook on very low heat for 4-5 mins or until the ingredients come together nicely
18. Uncover, give everything a good mix, check for salt and add more if needed, and remove from heat
19. Garnish with spring onions or coriander leaves
20. Serve hot as an appetizer or side dish with fried rice or noodles

Note: I find the salt from the sauces sufficient but if needed, salt can be added as mentioned in the recipe.

Mint and Coriander chutney

Ingredients (measuring cup used, 1 cup = 250 ml)

• 1 cup fresh chopped mint leaves/pudina
• 1 cup fresh chopped coriander/cilantro leaves
• 2 green chilli (use only 1 chilly if you want the chutney less spicy)
• ½ inch ginger
• 3 cloves of garlic
• 1 tsp cumin powder - optional (jeera powder)
• 2 tbsp lemon juice - optional
• salt or black salt or rock salt to taste

Process

1. In a blender grind all the above ingredients to a smooth paste using little water.
2. Keep the Mint Coriander Chutney in an airtight container in the refrigerator.
3. You can Serve this Mint Coriander Chutney with pakoras, samosas, chaat, chole, potato chips or other snacks.

Grilled Kasundi mustard chicken

Ingredients:

Chicken - 500 gms

Indian mustard sauce - 0.5 cups

Dry red chilli - 2 (crushed)

Red chilli powder - 0.5 teaspoon

Garlic - 4 large cloves (crushed)

Honey - 1 tablespoon 

Salt to taste 

Method 

Mix all ingredients and marinate at room temperature for 30 minutes.

Grill and serve hot with a drizzle of lemon juice (optional).

Tangy tamarind pepper chicken

Ingredients 

1. Boneless Chicken - 200 gms 

2. Onion - 1 (finely sliced)

3. Tamarind Paste  - 2 tablespoons 

4. Ginger Garlic Paste -1 teaspoon 

5. Red Chilly Powder - 1 teaspoon 

6. Pepper - 1 1/2 teaspoons 

7. Garam Masala - 1 teaspoon 

8. Salt To taste (do not add salt if using packaged tamarind paste)

9. Coriander leaves for garnish (optional)

10. Oil as required 

Steps 

1. Cut the chicken. Marinate by rubbing 1 tablespoon of tamarind paste, a little pepper and salt. Keep aside for 15 minutes. 

2. In a non-stick kadhai, heat about 1.5 tablespoon oil and fry the onions. When they brown, add the ginger garlic paste and cook till the raw smell goes away. 

3. Now add the marinated chicken and all the remaining ingredients. Mix well.

4. Pour some water. Cook on high, covered for about ten minutes. 

When you open the lid, check how cooked the chicken is. Add more water if chicken is still undercooked. 

Adjust gravy's thickness as per own preference.

Once the chicken is cooked, add the coriander leaves for garnish. Serve hot with some roti, chapatti or rice.