Description
VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.
Ingredients Required for 5 persons
| Skinless, Chicken with bone, cut into 30 Pcs. | 1 Kg. / 2.2 lb |
| OR Chicken, boneless, skinless, cut into very small pieces | 1/2 kg / 1.1 lb |
| Egg | 1 |
| Green chilies – diced finely | 5 |
| Cooking oil | Enough for deep frying Chicken |
| Capsicum/Bell Pepper – Cut into 12 pcs | 1 Big / 50 Gms |
| Onion – Cut into 12 pcs | 1 Big / 125 Gms |
| Cilantro/Kothmir/Hara Dhanya – Diced finely | 1 Small bunch / 10 twigs |
| Mint leaves/Pudina – Diced finely | 1 Small bunch / 10 twigs |
| Ustad Banne Nawab’s Hyderabadi Chilli Chicken Masala | 1 Packet |
STEPS OF COOKING:
- In a bowl mix chicken thoroughly with only One Tablespoon water, entire masala of pouch # 1, One egg and marinate for one to two hours.
- In a kadai (wok), heat enough oil for deep frying chicken.
- Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 3 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down.
- Mix and Whip ingredients of pouch # 2 in 250 ml / Half glass of water thoroughly into a watery paste and keep aside.
- Transfer oil left over after frying chicken into a bowl leaving only 4 tablespoons/60 ml in the kadai (wok), heat it, add sliced capsicum/Bell Pepper and onion and fry for 3 to 5 minutes or till they loose their rawness. (Should not be over or under fried).
- Add diced green chillies and fry for further 2 to 3 minutes.
- Add watery paste of pouch # 2, mix thoroughly and let it come to a boil. (About 30 seconds only, not more then that.)
- Add entire chicken, Cilantro/Kothmir/Hara dhanya and Mint leaves/Pudina and stir fry vigorously and continuously, Reduce the flame to low cover the wok and cook on a low flame till the water is absorbed completely and chicken is tender.
- Remove and serve hot.
