Sukalpa Dhar: Chilli chicken is a very delicious finger-licking dish prepared with local chicken (with bones).
The recipe for chilli chicken is as follows.
Local Chicken legs, chicken wings and breast – 1 kg
Vinegar – 3 tbsp
Soya Sauce – 4 tbsp
Onion – 250 g (cut into cubes)
Green Chilli – 10 to 15 (halved and slit) according to taste
Capsicum – 1 (cut into small pieces)
Salt – according to your taste bud
Black Pepper – 2 tsp
Cornflour – 2 tbsp
Refined Oil – 100 g
Step 1: Cut the chicken into small pieces. Marinate the chicken with vinegar, soya sauce, 3 to 4 green chillies, pepper and a bit of salt for 2 hours.
Step 2: Soak the green chillies and onion into the vinegar. In a pan fry onion, chilli (dipped in vinegar) and the capsicum pieces in refined oil.
Step 3: Put the marinated chicken into the pressure cooker with the vent weight and put it on the flame and keep it until it whistles once. Then put it down and keep it at normal temperature and let it cool.
Step 4: Drain the chicken stock and keep it in a bowl. Place the frying pan with refined oil on the flame. Fry the chicken pieces. Add half of the chicken stock in it and cover the pan until it gets tender.
Step 5: Then add fried onion, chilli, capsicum and keep it on slow fire for 10 minutes. Now add half of the remaining stock mixed with cornflour.
Your mouth-watering and delicious chilli chicken is ready. Serve hot with fried rice or chow mein.