Chilli Chicken With Gravy
Chilli Chicken With Gravy

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Alright, don’t linger, let’s approach this chilli chicken with gravy menu with 21 substances which are definitely easy to obtain, and we have to process them at the very least through 12 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients Chilli Chicken With Gravy:
  1. Take 1 Kg - Chicken (Boneless/Skinless Thighs) Cut into small cubes
  2. Prepare 2 Tbsp - Soy Sauce (Dark)
  3. Give 2 Tbsp Vinegar
  4. Need 12 Tablespoons for Cornstarch
  5. Give 1 Tsp of Salt
  6. Make ready 1 Tsp - Red chilli powder
  7. Provide FOR gravy:
  8. You need 1 Inch for Fresh Ginger(Thickly Sliced)
  9. Provide 1 Tbsp for Garlic paste
  10. Make ready 4 Tbsp of Hot & Sweet Tomato-Chilli Sauce
  11. Make ready 2 Tbsp - Honey
  12. You need 2 Tbsp of Vinegar
  13. Need 2 Tbsp - Soy Sauce (Dark)
  14. Get 1 Tsp - Red chilli powder
  15. Require 4 Dry Red Chilies (Broken into half)
  16. Provide As per taste - Salt
  17. Prepare 4-5 Cups for Water
  18. Take 4 Tbsp Cornstarch
  19. Get 1 for Large Green Bell Pepper (Cut into medium cubes)
  20. Prepare 1 for Large Onion (Cut into medium cubes & flaked)
  21. Make ready As required of Cooking oil for deep frying & for the gravy
Chilli Chicken With Gravy instructions:
  1. Trim the fat from the Chicken. - Cut into very small cubes. - Wash thoroughly. Set aside.
  2. Marinate the chicken with 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 3/4th Cup of Corn Starch, 1 Teaspoon Salt & 1 Teaspoon Red chilli powder. - *The marinade should be thick. The chicken pieces should stick to each other.
  3. Cut the Bell Pepper & Onion into medium cubes. Separate the petals of the Onion.
  4. Heat enough oil in a Wok for deep frying.
  5. Make small to medium sized rough balls & fry on medium heat for 4-5 minutes turning frequently. - Do not overcrowd the wok.
  6. Remove the fried chicken with the help of a slotted spoon & place on a plate lined with absorbent paper towels. - Keep aside.
  7. In the meantime, heat 1 Tablespoon oil in a large skillet or pot. Tip in the broken red chilies. - Sauté the sliced ginger on low heat. - Add the garlic paste. Cook for a minute.
  8. Pour 4 cups of water followed by the rest of the vinegar, soy sauce, salt, red chilli powder, honey & the hot & sweet tomato-chilli sauce.
  9. Let it come to a boil. Reduce heat to low. - Make a slurry by mixing 1/4 cup of cornstarch with half cup water.
  10. Keep stirring constantly to avoid lumps. - (The gravy thickens quickly). - - Add the fried chicken. Followed by the bell peppers & onions. Stir well.
  11. Let it simmer on low heat for about 10 minutes on low heat.
  12. Note: - - 1.The marinade should be thick. The chicken pieces should stick to each other. - - 2.The bell peppers & onions should remain crunchy & retain the colour. - One more cup of water can be added at this stage depending upon the desired consistency of the gravy. - - Serve with piping hot Steamed Rice/Fried Rice/Chowmein.

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