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Recipe
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Recipe Contributed By: Soma Prasad, Bengaluru |
Ingredients
Marination
Chicken (thigh boneless) - 500gm
Garlic paste - 1.5 tsp
Ginger powder - 2 tsp
Dhaniya powder - 1 tsp
Jeera powder - 1/2 tsp
Soya sauce - 1 tbsp
Kashmiri red chili powder - 1 tsp
Cornflour - 1 tbsp
Salt to taste
Sauce
Onion (medium size) - 1, finely chopped
Garlic - approx. 12 cloves, finely chopped
Green chilli - 1-2, sliced
Light soya sauce - 4 tsp
Tomato ketchup - 2 tsp
Chilli sauce - 2 tsp
Ching's Schezwan chutney - 4 tsp
Cornflour - 1 tsp
Refined oil - 2 tbsp
Salt to taste
Method of Preparation
1. Cut chicken to small pieces and wash thoroughly.
2. Mix with all the ingredients for marination and leave for atleast 30 minutes.
3. Heat 1 tbsp oil in a pan. Add the marinated chicken. Cook on high heat for 2 minutes turning the sides and then cook covered on low heat till chicken is cooked properly.
4. Heat the remaining oil in a wok/kadahi. Add chopped garlic and saute till the colour starts changing.
5. Add chopped onion and saute for 2 minutes.
6. Add all the sauces and fry for a minute.
7. Mix cornflour with a cup of water and add to the sauces. cook for 3-4 minutes.
8. Add the chicken add cook further for 2-3 minutes on medium heat or till it reaches semi dry consitency.
9. Serve hot as a starter or as a side dish with fried rice/ noodles.
Notes and Tips
