Try Our Delicious Chilli Chicken Recipes.😋

Adraki Chilli Chicken

Servings - 2 - 3

INGREDIENTS
Boneless chicken - 500 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Ginger garlic paste - 1 teaspoon
Kashmiri red chili - 5
Water - 50 milliliters
Oil - 1 tablespoon
Ginger - 30 grams
Green chili - 5 - 6
Garlic - 1 tablespoon
Onions - 80 grams
Bell pepper - 40 grams
Bird’s eye chili - 1 tablespoon
Soy sauce - 1 tablespoon
Oyster sauce - 45 grams
Prepared red chili paste - 1 tablespoon
Black pepper - 1/2 teaspoon
Garam masala - 1 teaspoon
Salt - 1/2 teaspoon
Coriander - 1 tablespoon

PREPARATION
1. In a mixing bowl, add 500 grams boneless chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ginger garlic paste and mix it well.
2. Marinate for 1 hour.
3. In a bowl, add 5 kashmiri red chili, 50 milliliters water and soak for about 10 minutes.
4. Transfer this into a blender and blend it into a paste.
5. Heat 1 tablespoon oil in a pan, add 30 grams ginger, 5 - 6 green chili, 1 tablespoon garlic and stir for 2 - 3 minutes on medium heat.
6. Then, add the marinated chicken and mix it well.
7. Add 80 grams onions, 40 grams bell pepper and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 tablespoon bird’s eye chili and mix it well.
10. Now, add 1 tablespoon soy sauce, 45 grams oyster sauce, 1 tablespoon prepared red chili paste and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon salt and mix it well.
13. Add 1 tablespoon coriander and mix it again.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Serve hot.

No Fry Chilli Chicken

Servings - 2 - 3

INGREDIENTS
Chicken - 630 grams
Water - 200 milliliters
Salt - 1/2 teaspoon
Vinegar - 2 teaspoons
Oil - 1 tablespoon
Onions - 160 grams
Bell pepper - 160 grams
Oil - 1 tablespoon
Oil - 1 tablespoon
Garlic - 1 1/2 tablespoons
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1/2 teaspoon
Green chili sauce - 2 tablespoons
Ketchup - 60 grams
Soy sauce - 1 tablespoon
Water - 200 milliliters
Corn flour - 2 tablespoons
Chicken stock - 70 milliliters
Spring onions - for garnishing

PREPARATION
1. Take a pressure cooker, add 630 grams chicken, 200 milliliters water, 1/2 teaspoon salt, 2 teaspoons vinegar and cover it with lid.
2. Cook until you hear 1 whistle.
3. Open the lid and remove it from heat.
4. Heat 1 tablespoon oil in a skillet, add 160 grams onions and fry till translucent.
5. Add 160 grams bell pepper and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 1 tablespoon oil in a another skillet, add the boiled chicken and mix it well.
9. Cook until it turns golden brown in color.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil in a another skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir well.
12. Then, add the cooked veggies and mix it well.
13. Add 1 tablespoon green chili, 1/2 teaspoon salt and mix it well.
14. Add 2 tablespoons green chili sauce, 60 grams ketchup, 1 tablespoon soy sauce and mix it again.
15. Cook for 3 - 5 minutes on medium heat.
16. Now, add 200 milliliters water and mix it well.
17. Bring it to a boil.
18. In a bowl, add 2 tablespoons corn flour, 70 milliliters chicken stock and mix it well.
19. Pour the mixture into a skillet and mix it well.
20. Bring it to a boil.
21. Now, add the cooked chicken and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Remove it from heat.
24. Garnish with spring onions.
25. Serve hot.