Chilli Chicken

Over the years, Chinese food has become an integral part of Indian cuisine, popularly known as Indo-Chinese food. The perfect combination of Chinese flavors and Indian heat.

What you'll need..

• 4 Skinless, boneless chicken thighs, cut into chunks
• 1 Medium onion cut into chunks
• 1 Medium green bell pepper cut into chunks
• 2 Tsp ginger-garlic- green chilli paste
• 1 Tbsp tomato ketchup
• 1 Tsp dried red chilli flakes
• 1 Tsp kashmiri chilli powder
• 1/2 Tsp fresh cracked pepper
• 1 Tbsp all purpose flour
• 3 Tsp soya sauce
• 2 Tsp vinegar
• 1 egg, whisked (Optional)
• 2 Dried red chillies
• 1 Tsp ajinomoto/MSG (Optional)
• 3 Tbsp oil
• Salt to taste

How to..

• Whisk together in a large mixing bowl 1 Tsp ginger-garlic-chilli paste, tomato ketchup, chilli powder, black pepper, all purpose flour, soya sauce, vinegar, egg, salt and 1 Tbsp oil. 
• Add the chicken pieces to this marinade and in a zip lock bag or non metallic bowl set it in the fridge for 1-2 hours.
• Heat a non stick flat pan and add the chicken pieces to it discarding any excess marinade. Cook over medium heat, turning occasionally, for 8-10 mins till the chicken pieces are well cooked. Remove from heat and set aside.
• Heat oil in a large wok and add the remaining ginger-garlic-chilli paste and dried red chillies. Cook for 10-12 seconds.
• Then add onions and green peppers. Cook on high heat for 3-4 minutes stirring constantly.
• Add salt, red chilli flakes and MSG and mix well.
• Now add the chicken pieces and mix well. Cook for another minute and serve hot with fried rice or noodles.   

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