Saturday, August 3, 2013

Chilly chicken with gravy

And once again am back with a Chinese cuisine. My love for Chinese dish will always remain the same.
Previously i posted Dry chicken chilly and here am posting it how to prepare it with gravy.
This dish tastes wonderful with rice and noodles as well. With gravy it is apt to serve as a main dish.

This recipe
Preparation time- 10 minutes
Cooking time- 15 minutes
Total time- 25 minutes
level of difficulty- Medium


  • Chicken breast- 400 g, cut into bite size pieces
  • All purpose flour- 1 Tbsp
  • Corn flour- 1/2 Tbsp
  • Rice flour- 1/2 Tbsp
  • Egg white- 1
  • Freshly crushed pepper-1 Tsp
  • Turmeric- 1/2 Tsp
  • Kashmiri red chili powder- 1/2 Tsp
  • Shredded and finely chopped curry leaves- 1 Tbsp(optional)
  • Ginger garlic paste- 1 Tsp
  • Salt as per taste
  • Oil for deep frying

Ingredients For the gravy:
  • Onion- 1, finely chopped
  • Green onion or spring onion- 2 to 3 sticks, chopped(separate bulbs from the leaves)
  • Green chilies- 1 or 2(optional)
  • Oil- 2 Tbsp
  • Ginger minced- 1 Tbsp
  • Garlic minced- 1 Tbsp
  • Soy sauce- 2 Tbsp
  • Red Chilly paste- 1 Tsp(sambak)(optional if u like it hot)
  • Tomato sauce - 2 Tbsp
  • Tobasco- 1 Tbsp
  • Tarmarind pulp water- 1 Tbsp
  • Sugar- 1 tsp
  • Salt- as per taste
  • Bring together all the ingredients .Mix well and make sure that each chicken chunk gets coated with a thin layer of all the mentioned ingredients.
  • Heat oil for frying in medium to high heat. Fry out each chicken chunk until they are coated with nice golden brown color.
  • Once done, take out on a kitchen absorbent towel.
Gravy preparation:
  • Heat pan at high heat, add 2 tbsp of oil.
  • Add the onions, onion bulb, green chilly, garlic and ginger. Season this with little salt. Saute until onion turns transparent.
  • Next add all the mentioned sauces and chilly paste. Add 100 ml of water. Add the chicken and let this simmer until you have the gravy of desired consistency.
  • Check for salt. Adjust salt if required then turn off the heat.
  • Sprinkle the green onion leaves on the top.
Serve hot with Rice or Noodles.
Enjoy and happy cooking :-)

By- Sushmita pandit.