This chili chicken gravy is one of my all time favorite; the right word is “My Signature Dish”, which was preparing for almost 10 years. As to saying, “People become crazy towards something they find and never mind about the old ones”, I have almost forget about this dish. Luckily two days, the dish strikes my mind and started preparing that for my kids.
This is one of the simple and easiest gravy, which goes well with Indo-Chinese based food, but I have accompanied this with “Indian Vegetable Risotto”, the combination was super. Let us on to the recipe…
- Chicken – 1 kg
- Onions – 4 nos (medium sized)
- Tomato – 2 nos
- Green chilies – 2 nos
- Chili powder – 2 tsp
- Coriander powder – 1 ½ tsp
- Turmeric power – ½ tsp
- Ginger-garlic paste – 2 tsp
- Curd / Yogurt – 2 tbsp
- Corn flour – 1 tbsp
- Red food colour – ¼ tsp
- Pepper powder – 1 tsp
- Soy sauce – 1 tbsp
- Salt to taste
- Vegetable Oil / Olive oil – 1 tbsp
- Coriander leaves – a fistful
- Clean and chop the chicken into medium pieces.
- Peel and finely chop half of the onion and then roughly chop the other onions and tomaotes.
- Slit the green chilies into equal halves.
- Take chicken, chili powder, coriander powder, turmeric powder, salt, ginger-garlic paste, yogut/curd, pepper powder, 2 tsp of soy sauce together in a bowl. Mix them well with your hands. Marinate it for 10 mins.
- Grind the roughly chopped onions and tomatoes together to a paste without adding water.
- Pour the grounded paste along with a tsp of oil to the chicken marinate and mix it well. Marinate it for another 20 mins.
- Heat oil in a kadai, add in the onions and green chilies. Cook till the onions become transparent.
- Add in the marinated chicken, cook them for 10 mins and keep them stirring once in a while.
- Pour in ½ cup of water, cover and cook till the chicken is done, keep on stirring once in a while.
- Mix the leftover soysauce with cornflour by adding little water, be sure no lumps should be formed.
- Once when the chicken is done, pour in the soy sauce mixture and keep on stirring continously till it thickens, else the chicken would be burnt.
- Garnish with coriander leaves.
Note: When you need gravy, remove form fire when it comes to gravy form. If you need it to be dry, keep on stirring till the gravy thickens and becomes dry.