Learn how to make chilli chicken curry in fast-food restaurant style recipe with step by step.
1. To a bowl, add 400 grams of cubed boneless chicken then add the cornflour, chili powder, and ginger garlic paste along with the salt, then mix them well. After mixing leave them about 15 min to rest.
2. Heat oil until hot enough on a pan or wok. Shallow fry or deep fry the pieces until golden brown. Drain off on the kitchen tissue.
3. Heat 02 tbsp oil in the pan or wok on a medium flame. Add onions, green chilies, and ginger-garlic paste and fry for a minute then add already fried chicken pieces and then added salt & chili powder and fry them a minute. Then add capsicum and continuously fry until they turn slightly tender. They must still keep the crunch.
4. Finally add 02 cups of water and cook them around 5 minutes in a high flame.
5. Turn off the heat & Serve chilli chicken hot as an appetizer or with a main dish.
Usually in the restaurant made Chinese chilli chicken, Ajinomoto, or monosodium glutamate (MSG) is used to give a unique flavor to it. Trust me! you can still make the best without it. Avoid it for health reasons, we don’t need it!
Food color is also used to bring the deep red color, avoid that as well and just stick on to the best quality chili powder or paprika for vibrant color.
The restaurant served appetizer most often makes us grease sick and tend to dehydrate a lot. For a healthier option, you can shallow fry or grill the chicken, details mentioned in the instructions below.
Try this at home! I am sure you will ditch the restaurants & make this best chilli chicken again.
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