Recipe by tigerduck
This tasty chicken needs less preparation than most other Indian chicken dishes I know. There won't be a sauce, therefore I suggest you serve this with a flavoured rice rather than with plain. Together with your favourite raita, this makes a lovely meal. Recipe source is the 'Good Food' magazine November 05. Marinating time of at least 30 minutes and up to 24 hours is not included in the preparation time. Enjoy!
Top Review by tunasushi
This recipe is not "WOW", but its okay...I wouldnt call it Kolkata Chilli Chicken...It isnt very Indian at all......Its silghtly peppery, and needed more salt, which I added. About a tsp more. THANKS!
- 59.16 ml vegetable oil or 59.16 ml peanut oil
- 2 medium Spanish onions, finely chopped
- 4 boneless chicken breasts, cut into bite-sized chunks
- 2 green chilies, finely chopped
- 4.92 ml white pepper
- spring onion, shredded, to serve (optional)
for the MARINADE
- 29.58 ml dark soy sauce
- 4.92 ml hot chili powder
- 4.92 ml salt
- 29.58 ml cornflour
- 1 inch gingerroot, peeled and finely grated (2-3cm)
- 4 garlic cloves, finely chopped
- 29.58 ml malt vinegar
- 29.58 ml tomato puree
- 9.85 ml demerara sugar
Directions See How It's Made
- Note: You'll need to marinate the chicken for at least 30 minutes. Marinating it for longer (up to 24 hours) will increase its flavour.
- Mix all the marinade ingredients together and set aside. Heat 1 tbsp oil in a heavy-based pan and fry the onion over a medium heat for 5 mins until softened, but not coloured. Remove from the heat, cool and combine with the marinade in a large bowl. Add the chicken and stir to coat. Cover and marinate in the fridge for at least 30 minutes.
- Heat the remaining oil in the pan. Tip in the chillies and white pepper, and fry over a low heat for 1 minute Add the chicken pieces along with the marinade, then fry for 10 minutes until the chicken is cooked. Top with the spring onions and serve.