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Indian recipes and culinary adventures

Chilli Chicken: Chatpata Chicken to Dil Khush Kar De!

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Chef Curry Do’pyaza

Chilli Chicken: Chatpata Chicken to Dil Khush Kar De!

Namaste and Aadaab, my lovely foodies! Chef Curry Do-Pyaza here, ready to spice up your life with another fantastic recipe! Today, we’re diving into a dish that’s close to my heart (and stomach!), a true Indo-Chinese delight: Chilli Chicken!

This dish is a real crowd-pleaser, especially during celebrations like Diwali, Holi, or even a simple family get-together. It’s the perfect appetizer for a boisterous party, a delicious side dish for a festive meal, or even a satisfying main course when you crave something spicy and flavorful. Honestly, any excuse is a good excuse for Chilli Chicken!

A Little Bit of History, My Doston

Chilli Chicken, as you might guess, isn’t exactly an ancient Indian recipe passed down through generations. It’s a relatively modern creation, born from the vibrant fusion of Indian and Chinese flavors. It emerged in the bustling culinary scene of Kolkata, India, sometime in the late 20th century. Chinese immigrants adapted their cooking techniques to local Indian tastes, resulting in this wonderfully spicy and tangy dish. It’s a testament to how food can bring cultures together, creating something truly special!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients (Samagri):

  • 500g Boneless Chicken, cut into bite-sized pieces
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tbsp Soy Sauce
  • 1 tbsp Cornflour (Cornstarch)
  • 1 tbsp Maida (All-Purpose Flour)
  • Salt to taste (Namak swadanusar)
  • 2 tbsp Oil (Tel)
  • 1 medium Pyaz (Onion), chopped
  • 1 medium Shimla Mirch (Capsicum/Bell Pepper), chopped
  • 2-3 Hari Mirch (Green Chilies), slit lengthwise
  • 1 tbsp Soy Sauce
  • 1 tbsp Tomato Ketchup
  • 1 tsp Vinegar (Sirka)
  • 1/2 tsp Ajinomoto (Monosodium Glutamate – Optional)
  • Fresh Hara Dhaniya (Coriander Leaves) for garnish

Step-by-Step Instructions:

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, soy sauce, cornflour, all-purpose flour, and salt. Mix well and let it marinate for at least 30 minutes. This helps the chicken become wonderfully tender and absorb all those delicious flavors.
  2. Fry the Chicken: Heat oil in a kadhai or deep frying pan over medium heat. Carefully add the marinated chicken pieces and fry until golden brown and cooked through. Remove and set aside. This is where the magic begins! The aroma alone will make your mouth water.
  3. Prepare the Gravy: In a wok or large pan, heat the remaining oil. Add the chopped onion and green chilies and sauté until the onions turn a beautiful translucent color.
  4. Add the Veggies: Add the chopped capsicum and sauté for a minute or two, until they are slightly softened but still have a nice crunch.
  5. Spice it Up: Add soy sauce, tomato ketchup, vinegar, and ajinomoto (if using). Mix well and bring to a simmer.
  6. Thicken the Gravy: In a small bowl, mix 1 teaspoon of cornflour with 2 tablespoons of water to create a slurry. Add this to the gravy and stir continuously until it thickens. This gives the gravy that perfect, glossy texture.
  7. Combine Everything: Add the fried chicken to the gravy and toss well to coat. Cook for another 2-3 minutes, allowing the chicken to absorb the flavors of the gravy.
  8. Garnish and Serve: Garnish with fresh coriander leaves and serve hot.

Tips for Best Results:

  • Don’t overcrowd the pan when frying the chicken. Fry in batches to ensure even cooking.
  • Adjust the amount of red chili powder and green chilies to your spice preference.
  • For a richer flavor, you can add a small amount of chicken broth to the gravy.
  • If you don’t have ajinomoto, you can skip it. It’s primarily used to enhance the umami flavor.

Cooking Variations:

  • Gas Stove/Induction Stove: The recipe works perfectly fine on both gas and induction stoves. Just adjust the heat accordingly.
  • Air Fryer: You can air fry the marinated chicken instead of deep frying. Preheat your air fryer to 200°C (400°F) and cook the chicken for 12-15 minutes, flipping halfway through.
  • Slow Cooker/Crockpot: While not traditional, you could adapt this recipe for a slow cooker. Brown the chicken first, then add all the gravy ingredients to the slow cooker and cook on low for 4-6 hours. However, the chicken won’t have the same crispy texture.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 30-35g
  • Carbohydrates: 20-25g
  • Fat: 15-20g

Serving Suggestions:

  • Serve Chilli Chicken as an appetizer with a side of Schezwan sauce.
  • Enjoy it as a main course with Hakka Noodles or Fried Rice.
  • It’s also delicious with a simple green salad.

So there you have it, my friends! A truly scrumptious Chilli Chicken recipe that’s sure to become a family favorite. Now, go forth and create some culinary magic in your own kitchens! I know you can do it!

Aakhri Baat (Final Words):

Don’t be shy! Try this recipe at home and share the deliciousness with your friends and family. Food is best when shared, after all! Happy cooking!