Chilly Chicken

Chilly Chicken

A simple boneless chilly chicken with homemade masala mix. All time family favorite menu. Chilly chicken is a recipe which is liked by all non veg eaters. I still remember my favorite menu was always anganan chicken biriyani and boneless chilly chicken. Now my son and my niece loves them the same way I did. But I prefer to make the marination from scratch. I do not want to try store bought chilly chicken powder for the too much of color and spiciness.

Ingredients:

Boneless Chicken- 500 g
Chilly Powder- 1 tbsp
Salt- as per taste
Ginger Garlic Paste- 2 tbsp
Corn Flour - 2 tbsp
Lemon juice- 1 tbsp
Oil- for deep frying.

Method:

• Wash and clean Chicken pieces.
• Squeeze the washed chicken well and place it in a bowl.
• Add cornflour, ginger garlic paste, salt, chilli powder and a pinch of red food color.
• Marinate them well.
• Let the mixture sit for 30 minutes.
• Heat oil in a kadai.
• When oil is hot enough, deep fry marinated chicken until crisp (10 minutes)
• Drain excess oil and pour lemon juice over and give a quick toss.
• Serve hot with Mushroom Veg Biriyani and Salad.

Points to be noted:

• Squeeze out excess water off chicken after washing or the marination will not bind good. 
• Let oil get heated up well but do not let it reach smoking point. 
• If you want the chilly chicken to be red, add food color or a teaspoon of beet juice.

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Chilly Chicken

Chilly chicken is a recipe which is liked by all non veg eaters. I still remember my favorite menu was always anganan chicken biriyani and boneless chilly chicken. Now my son and my niece loves them the same way I did. But I prefer to make the marination from scratch. I do not want to try store bought chilly chicken powder for the too much of color and spicyness.

Ingredients

• 500 g Boneless chicken
• 1 tbsp Chilly Powder
• 1 tsp Table Salt
• 2 tbsp Ginger Garlic Paste
• 2 tbsp Corn Flour
• 1 tbsp Lemon Juice
• 300ml (for deep frying in batches) Peanut Oil

Instructions

Wash and clean Chicken pieces. Squeeze the washed chicken well and place it in a bowl. Add cornflour, ginger garlic paste, salt, chilli powder and a pinch of red food color. Marinate them well. Let the mixture sit for 30 minutes. Heat oil in a kadai. When oil is hot enough, deep fry marinated chicken until crisp (10 minutes) Drain excess oil and pour lemon juice over and give a quick toss. Serve hot with Mushroom Veg Biriyani and Salad.

Details

Prep time: 35 mins Cook time: 20 mins Total time: Yield: 500 g