Monday, 17 December 2012

This is from my Amma’s cookbooks, she prepares this so nicely and I enjoy it having when served with parota. It comprises lot of capsicum pieces and lifts up the taste and turns to a spicy dish. The name itself tempts all non vegetarians, Chicken recipes are all time favourite for all rite from kids to grannies. This is a only non veg recipe which has a combination of both crispy and semi gravy as well.

  • Chicken cut into small pieces- half Kg/1 Lbs
  • Capsicum/Bell Peppers- 1 Large
  • Green chillies(cut into lengthy shape) - 2
  • Large Onion cutted into square shape- 1
  • Soya Sauce- 1 Tspn
  • Chilli Sauce- 1 Tspn
  • Vinegar – half Tspn
  • Tomato Sauce- 1 Tspn
  • Pepper Coarse – 1 Tspn
  • Lemon Extract- 1 Tspn(Optional)
  • Oil- To fry
To Fry:
  • White Chola Powder- half Tspn
  • Maida/All purpose flour-1 Tspn
  • Chilli Powder- 1 Tspn
  • Red food color- a pinch (Optional)
  • Salt- To taste


Marinate chicken along with the items under To Fry list atleast for half an hour.

After marinating, fry it till turns crispy to hot oil, transfer it to a paper towel and set dry and keep aside.

In a pan, pour oil, after it turns hot,add onion, add green chillies and bell pepper and stir it for 3 minutes, add pepper coarse  and stir again.

Now, add the fried chicken pieces into this and add Soya Sauce, Chilli Sauce , Vinegar,
Tomato Sauce and stir well again until all the sauces gets well into the chicken.

Add lemon extract to this and serve hot.


"Adding lemon extract us optional.

Adding red color is also optional but it gives nice color to the texture.

You can also add chola powder mixed with a little water while adding the sauces to the chicken if you need a little gravy ( but chilli chicken recipe doesn’t need any gravy)"



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