Despite all the political differences and amidst all the boycotts, what we cannot deny is that the two countries have each other’s influences on each other. Being a land of diversity, India is a home to various ethnicity. While people from all over the world have moved to this land, they brought their amazing flavours which, over the period of time, has mingled with India’s own flavour and created an unique beauty of its own. Food is one such thing that carries this unique flavour so beautifully. Food, that binds the whole world in one string, does not really bothers about borders and disputes. While we take pride of our own food history, we are equally proud of those many beautiful amalgamations of tastes that we serve on our plates.
India has a large population that is crazy about Chinese food and when they say Chinese food, they actually means Indo-Chinese food. From noodles to fried-rice, these recipes got an Indian touch after reaching here and they are just utterly delicious. Of all these Indo-Chinese tastes that we all are crazy about, one dish that always shines like a star is Chilli Chicken. I hardly know anyone who doesn’t like Chilli Chicken. The tender, juicy chicken pieces are coated with a crunchy layer of cornflour, deep fried and cooked in a thick sauce based gravy – this is just so good. Goes brilliantly with fried-rice and noodles, Chilli Chicken is the showstopper in any party.
Chilli Chicken is versatile. It can be served as a main dish and can also serve as a starter. The crunchiness of semi cooked onion and capsicum takes the taste of this dish to a different level altogether. Kolkata has a huge fan base of Chilli Chicken and the city has a numerous food joints that serves amazing Chilli Chicken and fried rice. While most of Bengali style Chilli Chicken uses Ajinamotto or MSG, I prefer not to use in my recipe. My recipe is loosely based on bharatzkitchen‘s Chilli Chicken recipe on YouTube. Here’s how I made it.
- 500 gm boneless chicken cubes
- 2 onion, cut into large chunks
- 1 capsicum, cut into large chunks (discard the seeds and inner part)
- 1/2 cup chopped white part of spring onion
- 2/3 cup chopped green part of spring onion + some more for garnishing (optional)
- 1 inch ginger, very finely chopped
- 10 garlic clove, finely chopped
- 4 green chilli, cut into big pieces in angle
- required white oil for deep frying + 3 table-spoon more for final cooking
- salt, according to taste
- 1 table-spoon vinegar
- 2 table-spoon ginger-garlic paste
- 1 tea-spoon black peppercorn powder
- 1/2 tea-spoon red chilli powder
- 1 egg, beaten
- 1/2 tea-spoon salt
- 3 table-spoon cornflour
- 2 table-spoon maida (all purpose flour)
- 2 table-spoon vinegar
- 3 table-spoon red chilli sauce (adjust according to tolerance)
- 2 table-spoon soya sauce
- 1 table-spoon tomato ketchup
- 1 table-spoon cornflour
- Wash chicken pieces, pat dry and keep aside.
- Mix all the ingredients mentioned in For Marination section and marinate the chicken cubes in the mixture for 1 hour.
- Meanwhile, to prepare the gravy base, mix all the ingredients mentioned in For Gravy section, stir well so that no lumps remain. Keep aside.
- Heat required oil in a pan and fry marinated chicken cubes batch by batch. Fry until golden brownish in colour. Remove and keep aside.
- Now, take a wok or a heavy bottom pan and heat remaining 3 table-spoon oil. Spread the oil in the pan with spatula and heat until its smoky hot.
- Add chopped ginger, garlic and white part of spring onion. Stir over high flame until raw smell goes off.
- Add chopped onion, capsicum, green chilli and stir for few seconds. Do not over do as we need to maintain the crunchiness of the veggies.
- Add chopped green part of spring onion and give a quick stir.
- Now, add the gravy base that we have prepared earlier. Add salt to taste and bring it to a boil. Maintain high flame throughout.
- Now, add fried chicken cubes and mix well. Stir cook for 2-3 minutes and turn off the flame.
- Shift to a serving bowl and garnish with some more chopped spring onion (this is completely optional).
- Your Chilli Chicken is ready to be served now.
Serve this hot with fried rice or noodles of your choice. While in my family we love it with egg fried rice, This also goes well with veg or any other fried rice. Always serve Chilli Chicken hot, super hot. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating! Happy Festivity!