Keethianda Shaleen Subbaiah is a fashion designer and owner of Panache, The Boutique. She is a textile enthusiast who likes hiking, travelling, exploring design, art, and different cultures.
Shaleen shares a spicy Chilli Chicken recipe.
- 1/2 kg chicken
- 1 tsp turmeric powder
- 1 1/2 tsp salt
- 2 tsp ginger- garlic paste
- 2 tsp fruit vinegar
- 2 tbsp cooking oil
- 20 green chillis*
- Handful curry leaves
- 10 cloves of garlic
- 2 tbsp cornflour
- 2 tsp soya sauce
- 1 lime/lemon
Wash the chicken and marinate with salt, turmeric powder and ginger- garlic paste, and keep it aside for half an hour.
Take around 10 green chillies ( *more can be added according to the spice level of ones preference) and grind it into a thick paste along with the vinegar.
Slit around 8 green chillies and keep it aside.
Mix the cornflour with 11/2 cups of water and keep it aside.
Heat the oil in a pan. Add curry leaves and garlic cloves, then the marinated chicken.
Add the chilli paste and slit chillies into the chicken.
Sauté the chicken for a few minutes with the chilli paste.
Add 2 cups of hot water and the cornflour mixture to the chicken.
Add 2 spoons of soya sauce and let the chicken cook with all these ingredients until it is soft.
Once it’s cooked, add a spoon of fresh lemon juice.
This Chilli Chicken is a semi gravy dish which can be served with votti, chapatis and also hot rice.
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