Indian Style Chilli Chicken

This recipe comes all the way from Dubai from our dear sister Sheji Shakkeer. She is an awesome cook and a very nice person. As most of you know, chilli chicken has its root from Chinese cooking. The indian version is as good as the Chinese version (I would say better, but don't want to hurt anyone's feelings).

This is the version that's served at most road side small restaurants (thattukada) across Kerala. Such a yummy dish that you would keep going back to those restaurants just to have it. Try it out and enjoi...

Serves: 4

Spice level: Medium

Preparation time:  30 Mins.

Cook time (incl. Prep. time):  1 Hr.

Ingredients:

1. Chicken Thighs - 1 Lb. (boneless, clean and cut to 2 inch cubes cubes)

2. Egg - 1

3. Corn flour - 1 Tbsp.

4. Soya Sauce - 4 Tbsp.

5. Veg. Oil - 1 Cup

6. Dry Red Chillies - 4

7. White Onions - 2 (Large, cut into 1 inch cubes)

8. Fresh Garlic - 2 Tbsp. (Finely minced)

9. Hot Water - 2 Cups

10. Tomato Ketchup - 2 Tbsp.

11. Green Bell Pepper - 2 (Seeded, cut into 2 inch cubes)

12. Salt to taste

Preparation:

1. In a large mixing bowl add chicken, corn flour, soya sauce and egg to the chicken and mix well. Keep aside for 15-20 minutes to marinate.

2. Heat 2 Tbsp. oil in a deep pan on high heat. Add dry red chillies, onions and fry until the onions are translucent.

3. Add garlic and fry for a minute.

4, Add the soy sauce and tomato ketchup, stir often and fry for another minute. Take off from stove and keep aside.

5. Heat the remaining oil in another deep pan on high flame.

6. Fry the marinated chicken in small portions until it is golden. Remove the fried chicken cubes from oil with a slotted spoon and add it straight into the pan with the onion-garlic-sauce mix. Repeat the process until all the chicken is fried and in the sauce.

7. Once all the chicken is fried and moved to the sauce, heat the pan with 'sauce' and chicken on high heat and cook for 3-4 mins.

8. Add 2 hot water and cook till chicken for about 5-7 mins. until the chicken is tender and cooked.

9. Add green bell peppers and cook for 2 mins.

10. Meanwhile, mix corn flour with 5-6 tbsp. cool water in a small mixing bowl and mix well to make a smooth liquid.

11. Add the corn flour mix to the pan with the Chilli Chicken and stir well.

12. Cook until the gravy thickens and remove it off the heat and serve in warm with plain boiled rice or chappati.