This is my mother’s famous recipe and has been successful on every occasion for years. Me and my sister had this for all our birthdays with chicken fried rice for years.
It is my favourite Indo-chinese recipe! I feel very nostalgic whenever I make it- reminds me of home!!
- Cuisine: Indo-Chinese
- Preparation time: 1 hour
- Cooking time: 1 hour
- Serves: 6
For the chicken stock:
- Chicken pieces- 3 big pieces
- Onion- 1 large (cut into 4 chunks)
- Garlic- 3-4 cloves
- Carrot- 1 (cut into large chunks)
- Bay leaves- 2-3
- Cloves- 4-5
- Cardamoms- 4-5
- Whole black pepper- 4-5
- Water- 2 litres
- Chicken with bone or boneless- 2 Kg
- Soya sauce- ½ cup
- Cornflour- ½ cup
- Chicken stock- 1 cup
- Green chillies, finely chopped- 5-6 (if you want it to be spicy)
- Green pepper, sliced- 2
- Oil-1 cup
I don’t use salt as the soya sauce is very salty. If you want, you can add salt after tasting at the end.
1. Chicken Stock:
- Put all the ingredients in a pressure cooker and cook till there are 3 whistles. If you are using a pan, then boil it to a boil and simmer for 2 hours on a medium flame.
- Pass the stock through a fine sieve. Let it cool down.
- Tip: You can freeze any extra chicken stock in small pots.
2. The stock should be luke warm but not hot. Add the cornflour to the stock and mix it well. Add the soya sauce and the chicken pieces to it. Marinate for a few hours in the fridge or at room temperature.
3. If marinating in the fridge, then the chicken needs to be at room temperature before cooking it.
4. Heat 1 cup of oil in a deep seated non-stick pan.
5. Add the marinated chicken to the pan and cook it on medium flame for 45 minutes.
6. Increase it to a high flame and fry the chicken for 15 minutes or until the gravy has thickened.
7. Heat 1 tablespoon of oil in a different pan and saute the green chillies and the green pepper.
8. Add the cooked chicken with gravy to the pan and fry for 5 minutes.
The super-tasty chilli chicken is ready. I usually serve it with chicken fried rice or chicken noodles.
Tip: Remove the chicken from the bone after passing the stock through the sieve. I shred the chicken and use it to make fried rice or noodles as it is already cooked and soft.