Chilli Chicken Dry

Chilli Chicken Dry

Ingredients 

A. For The Brine

1. Vinegar 1 tsp

2. Sugar 1 tsp

3. Salt 1 tsp

4. Ice cold water 1 cup

B. For The Marination 

1. Chicken 450 grams

2. Paprika/Kashmiri red chilli powder 1 tbsp

3. Ginger garlic paste 2 tbsp

4. Baking powder 1/4 tsp

5. Vinegar 1/2 tbsp

6. Corn starch 3 tbsp

7. All purpose flour 3 tbsp

8. Egg 1

9. Sesame Oil 3 tbsp 

10. Black pepper powder 1 tsp

11. Salt to taste 

C. For Deep Frying 

1. Oil 2 cups

D. For The Sauce

1. Onions cubed 1 medium 

2. Capsicums/bell peppers cubed 1 medium 

3. Green chillies slit 3(optional)

4. Garlic chopped 2 tbsp

5. Ginger chopped 2 tbsp 

6. Garlic sliced 1 tbsp 

7. Spring onion white chopped 3

8. Soy sauce 1 tbsp 

9. Vinegar 1 tbsp

10. Black pepper powder 1 tsp 

11. Chilli garlic sauce 2 tbsp

12. Schezwan sauce 2 tbsp 

13. Sugar 1 tsp 

14. A pinch of salt if needed

15. Sesame oil 2 tbsp 

E. For The Garnish 

1. Spring onion greens

Method Of Preparation 

A. Brine

1. Cut the chicken into bite size thin pieces. (See notes #8)

2. Clean it well & soak in ice cold water & add salt, sugar & vinegar.

3. Refrigerate this chicken for 2 hours.

This step really helps in making the chicken juicy & tender. 

(See notes #1, #8)

B. Marinating & Frying The Chicken 

1. After 2 hours, take the chicken out of the refrigerator. Discard all the water except 4 tbsp. 

2. Add paprika, ginger garlic paste, black pepper powder, vinegar, corn starch, all purpose flour, well beaten eggs, baking powder, salt & oil.  (See notes #2)

3. If you find the marinade too thick after adding the chicken, then you can add a tbsp more of water. 

4. Let the marinated chicken rest on the countertop for 30 minutes. 

5. Add oil in a pan/skillet. When the oil gets hot, drop the chicken pieces gently in the oil & fry them for 3 minutes or until the chicken gets a nice red color. Fry the chicken on a medium-high flame.

(See Notes# 3)

C. Preparing The Sauce

1. Add oil in a pan. On a high flame, add spring onion whites & slit green chillies.

2. Then add the cubed onions, sauté for 30 seconds on high flame.

3. The add the capsicums/bell peppers & sauté for a minute.

4. Add the soy sauce, vinegar, red chilli sauce, schezwan sauce, black pepper powder & sugar. Add salt only if needed. Remember, soy sauce already has salt in it. Turn off the flame. The vegetables need to be crunchy so do not sauté for a long time & make them soggy.

5. Let the sauce sit for 5 minutes.

6. When it's no more hot, add the fried chicken & mix it well. 

7. Garnish with spring onions. 

8. Serve hot as a starter or with restaurant style fried rice/noodles.

(See notes #4, #5) 

Notes:

1. If you do not have time to soak the chicken in brine for 2 hours, then you can just let it sit in it for 30 minutes. 

2. Make sure the egg is well beaten before adding it to the marinade. If you don't want to add eggs, you can skip it. 

3. If you want the chicken extra crunchy, fry the chicken  till half cooked on medium-high flame, remove the chicken from the oil & after 15 minutes, fry the chicken again in the oil on a medium-high flame till done. 

4. Schezwan sauce is very important in this recipe so do not skip it.

5. The entire cooking of sauce needs to be done on a high flame.

6. I have not added tomato sauce or ketchup. You may add a tbsp of it if you wish to. 

7. If you want the dish to be semi-gravy/semi-thick, then add 1 tsp of corn starch to 1 cup water & add it to the vegetables before adding the sauces. 

8. If the chicken breast is very thick, then you need to slit it into two halves & then cut the chicken into bite sized pieces. Very thick pieces will not give you a tasty chilli chicken.

9. Frying the chicken for a very long time makes it rubbery.

Chicken Baida Roti & Paneer Baida Roti

Chicken Baida Roti & Paneer Baida Roti

Ingredients 

A. For The Chicken Fry 

1. Chicken 200 grams 

2. Onions finely chopped 1 cup

3. Tomatoes finely chopped 1 cup

4. Ginger garlic paste 11/2 tbsp

5. Chili powder 1/2 tsp

6. Coriander powder 11/2 tsp

7. Garam masala 1/2 tsp 

8. Turmeric powder 1/4 tsp

9. Yogurt 21/2 tbsp

10. Coriander leaves a handful 

11. Oil 11/2 tbsp 

12. Salt to taste

Other ingredients 

1. Eggs 1 or 2

2. Coriander leaves
3. Finely chopped onions for sprinkling on the filling. 

Method Of Preparation Of The Filling 

A. For Chicken 

1. Add oil in a pan. When the oil gets hot, add the onions, curry leaves. 

2. When the onions turn translucent add the ginger, garlic green chilli paste. Sauté till the raw smell goes away. 

3. Now add the tomatoes & cook till it becomes mushy & well cooked.

4. Add the chicken & then add salt, turmeric powder, red chilli powder, coriander powder, Garam masala & yogurt. Mix everything together & cover & cook the chicken on a medium flame.

5. Half way through, open the lid & using a ladle, give the chicken a gentle stir & again cover & cook till done.

6. When you open it, you will see some water in the chicken. Add coriander leaves & Increase the flame to high & cook the chicken until all the water dries out. 

7. Once done, garnish with a few more coriander leaves & turn off the flame.

For The Eggs

1. Break eggs in a bowl & beat them well. Add chopped coriander leaves to it. 

For The Roti 

1. Make the chappati dough & cover it & set it aside.

2. Pinch out a large ball of dough & using a rolling pin, roll out a large chappati.

3. Put it on a Tawa/skillet for 5 seconds on one side & then turn to the other side for 5 seconds. Do it on a medium-low flame. This is done so that it becomes easy to fold the roti after adding the filling. 

4. Add the filling, sprinkle some finely chopped onions on the filling & then pour the eggs on top. Fold the chappati. First fold the two opposite sides & then the other two sides(as shown in the picture).

5. Drizzle oil on all the sides of the roti & cook  until done on one side. When brown spots appear on top, drizzle some oil & flip it over to the other side. Cook the roti on medium heat. 

  6. Once done, remove from the tawa & cut the roti into four halves & serve it hot with green chutney or your favorite dip or ketchup.

Notes:

1. You can make the chicken the way you want to but make sure it's dry & there's no water in the chicken.

2. The chicken needs to be cut very small for the fry(see pic) or the best is to use minced meat.

3. Baida roti is usually made with maida/all purpose flour. I have used whole wheat flour just to keep it healthy.

Paneer Baida Roti 

A. Ingredients For The Filling 

1. Sweet corn kernels 1/4 cup

2. Paneer mashed 1/2 cup

3. Jalapeños sliced 2

4. Black olives 2

5. Red onions 2 tbsp 

6. Black pepper 1 tsp

7. Salt to taste 

8. Shredded mozzarella cheese 11/2 cup

9. Italian seasoning 1 tsp

10. Red chilli flakes 1 tsp

B. Ingredients For The Sauce

1. Chipotle Mayo 1 tbsp

2. Honey Mustard Sauce 2 tbsp 

C. Ingredients For Cooking The Paratha

1. Oil 

D. Other Ingredients 

1. Eggs 1 or 2

Method Of Preparation

A. For The Filling

1. In a bowl add all the ingredients under "A" & using a spoon, mix well & set it aside.

B. For The Sauce

1. In a bowl mix both the ingredients under "B" & keep it aside.

C. For The Paratha 

1. Pinch out a large ball of dough & using a rolling pin, roll out a large chappati.

2. Smear the sauce on the chappati. 

3. Put it on a Tawa/skillet for 5 seconds on one side & then turn to the other side for 5 seconds.

4. Add the filling & then pour the eggs on top. Fold the chappati. First fold the two opposite sides & then the other two sides(as shown in the picture for chicken baida roti). 

5. Drizzle oil on all the sides of the roti & cook  until done on one side. When brown spots appear on top, drizzle some oil & flip it over to the other side. Cook the roti on medium heat. 

6. Once done, remove from the tawa & cut the   roti into four halves & serve it hot with the your favorite dip or ketchup.

D. For The Eggs

1. Break eggs in a bowl & beat them well. Add chopped coriander leaves to it. 

Notes:

1. Be very careful while adding salt as cheese already has salt in it.

2. You can use any kind of filling you want. You may use pizza/pasta sauce, bechemal sauce, mayonnaise, pesto, green chutney or anything of your choice to smear on the roti.

3. Do not roll out the chappatis too thick.

4. You can use the veggies of your choice for the filling. 

5. It is important to knead the flour into a soft & smooth dough & let it rest for 15-20 minutes.

6. Add more cheese if you want to.

7. If there's left over filling & sauce, then you can use it use it for your sandwiches the next morning :-) it tastes too good.

Attachments area

Street Style Chicken Koththu Parotta

Street Style Chicken Koththu Parotta

Ingredients 

1. Parotta 4

2. Cumin seeds/jeera 1/2 tsp

3. Chopped onions 1 cup

4. Chopped tomatoes 1 cup

5. Curry leaves 2 sprigs plus 1 sprig 

6. Ginger garlic paste 1 tsp 

7. Green chillies slit 3

8. Turmeric powder 1/4 tsp

9. Chilli powder 1 tsp

10. Salt to taste

11. Chicken salna 11/2 - 2 cups

12. Chopped coriander leaves a handful 

13. Oil 1 tbsp

Method Of Preparation

1. Tear the Parotta into bite sized pieces & set it aside.

2. Heat oil in a pan & add cumin seeds. When the seeds splutter, add the curry leaves followed by onions. 

3. When they turn translucent, add the ginger garlic paste & green chillies & sauté for 30 seconds.

4. Now add the chopped tomatoes & cook until it turns mushy. 

5. Add the turmeric powder, red Chilli powder & sauté for a minute. 

6. Add the bite sized Parotta pieces to the base & mix it well until the masala gets coated on the parotta . 

7. Add the chicken salna & mix it well with the parotta & cook for a minute.

8. Garnish with a sprig of curry leaves & a handful of coriander leaves & turn off the gas stove. 

9. Serve hot with onion raita.