Chilli Chicken is a popular Indo-Chinese dish that consists of crispy and juicy chicken pieces coated with a spicy and flavorful sauce. The dry gravy version of Chilli Chicken is a variation where the chicken pieces are coated with a thick, semi-dry sauce that clings to the chicken, giving it a burst of flavor in every bite.
Preparation:
To prepare Chilli Chicken (Dry Gravy), boneless chicken pieces are first marinated in a mixture of cornflour, all-purpose flour, salt, pepper, and egg. They are then deep-fried until crispy and golden brown. In a separate pan, a mixture of chopped garlic, ginger, onions, green chilies, and capsicum is sautéed until fragrant. To this, a blend of sauces like soy sauce, vinegar, and chili sauce are added along with salt, pepper, and sugar. The fried chicken pieces are then added to the sauce mixture and tossed until well-coated with the sauce.
The dish is garnished with finely chopped spring onions and served hot with steamed rice or noodles. Chilli Chicken (Dry Gravy) is a delicious and spicy dish that is loved by many and is perfect for any occasion.
Tips and Variations:
Tips:
Marinate the chicken for at least 30 minutes to an hour to ensure it is flavorful and tender.
Use boneless chicken thighs for a juicier and more tender result.
For the finest flavor, use chili powder of high grade.
Do not overcook the chicken, as this can make it tough and dry.
Add a splash of vinegar or lemon juice for a tangy taste.
Variations:
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Indo-Chinese Style: Add chopped onions, bell peppers, and garlic to the dish and cook until they are soft. This will give the food a distinctive flavor.
Spicy Style: Increase the amount of chili powder and red pepper flakes to make the dish spicier.
Creamy Style: Add a splash of heavy cream or coconut milk to the dish for a creamy and rich flavor.
Vegetarian Style: Substitute the chicken with paneer or tofu for a vegetarian version of this dish.
Dry Style: Cook the dish until most of the liquid has evaporated, resulting in a dry gravy chili chicken dish.
Sweet and Spicy Style: Add a tablespoon of honey or brown sugar to the dish for a sweet and spicy flavor.
Nutty Style: Add roasted peanuts or cashews to the dish for a crunchy and nutty flavor.
Smoky Style: Add smoked paprika or chipotle pepper to the dish for a smoky and savory flavor.
Ingredients:
- 1 pound of small-pieced, boneless chicken thighs
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon turmeric powder
- 1/4 cup tomato puree
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- Salt, to taste
- Cilantro leaves, for garnish
Instructions:
1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, and salt to taste should all be added to a large basin to marinade the chicken. After thoroughly combining, wait for at least 30 minutes. Heat the vegetable oil in a sizable skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and crispy, about 8-10 minutes. After that, they are deep-fried till crisp and golden.
In the same skillet, add the chopped onions and bell peppers. Sauté for 3–4 minutes, or until they are transparent and tender. Grated ginger and minced garlic should be added to the skillet. The spices should be sautéed for 1-2 minutes, or until a pleasant aroma develops. Red pepper flakes, cumin powder, and coriander powder should all be added to the skillet. Chicken should be taken out of the skillet and put aside.
Add the tomato puree, soy sauce, and vinegar to the skillet. Stir to combine all the ingredients.
The spices should be sautéed for 1-2 minutes, or until a pleasant aroma develops. Cook the chicken thoroughly for a further 2 to 3 minutes, or until the sauce has thickened.
Return the cooked chicken to the skillet and coat it with the sauce.