Chilli Chicken has been my favorite dish to order when I visit any Indian restaurant which serves non-vegetarian dishes. I like it because its spicy and I like spicy food. I had done several tries in my cooking with chicken to create a chilli chicken dish, but all didnt satisfy my standard of chilli chicken taste. So then I came across a recipe in internet which tells that it adds more taste if we were to saute the chicken initially along with lots of spices like ginger and garlic and chilli, to get a restaurant type taste for home cooked chilli chicken. And I also invented a method to add more taste to the chicken and that ingredient is the Tomato-Chilli sause you get in any Indian store. You would definitly see the difference if you were to use in this dish. So here is the recipe:
Chicken (Boneless): 4 large pieces cut into bite size pieces
Tomato - Chilli sauce
In a wide bottom vessel which can be used to prepare the chilli chicken curry, heat 2 tablespoons of butter and add chopped garlic, ginger, and green chilli and saute them for 10 seconds on high fire, add the chicken pieces, saute again for another 2 minutes.
Reduce the fire a little, and saute until the chicken pices turn light brown on all sides. This will take atleast 15 minutes where you need to keep stirring in between. Then add all the spices to it and miz uniformly.
Meanwhile in another vessel, add 2 tablespoons of oil and saute chopped onion, capscicum and saute until they turn golden brown. Add a pinch of salt and mix uniformly.
Add this mixture to the chicken in the other vessel and mix uniformly again.Add enough water or chicken broth to just cover the pieces and lower the fire to medium. Cover the vessel and allow to cook until chicken is done.
To make a thicker gravy, in a vessel, mix rice flour (or cornflour or maida) (the amount depends on how much thick you need your gravy to be) and enough water to form a thick gravy like paste and add this to the chilli chicken curry and stir and wait until the mixture thickens.
Garnish with coriander leaves and serve with rice or chappatthi.