Chilli Chicken - Dry version, Gravy version

Its been quiet a long time since I posted any non-vegetarian recipes. I decided to experiment with making Chilli Chicken, the Indian restaurant style, in my style in my kitchen :) .

Though the dry version of Chilli Chicken didnt get that restaurant flavor, I learned a new way to prepare chilli chicken. You can see my other versions of Chilli Chicken here. I am sending this Monthly Mingle- Bollywood Cooking hosted by Meeta of "Whats for Lunch Honey"


Ingredients:
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Perdue Chicken thighs (the ones you get in individual mini packets) : 1 packet (it contains about 2 thighs)

Marinade:

Salt: 4 teaspoons
Soy sauce: 3 tablespoons
Vinegar: 3 tablespoons
Paprika (the not so spicy chilli powder you get in American grocery stores, it gives a fiery red color, but at the same time doesn't make you feel like grabbing the fire extinguisher to your mouth :D ) [(You can substitute it with the usual Indian Chilli powder if you want some fire in your mouth :) ] : 2 tablespoons
Bread crumbs: 2 tablespoons


For the gravy:

-Onion: 1 big
- Capsicum: 1 big: Cut into thin stripes. I used this only for the dry version of Chilli Chicken.
-Tomato puree: 3-4 tablespoons (this too helps to add that fiery red color)
-Green chillies: 6-7 green chillies (you can vary the number according to your needs. I added more of this as this was the only source of the spicy taste when I made as I had used the harmless red paprika :))
-Ginger sliced and cut into very small pieces: 2 tablespoons
-Garlic chopped to very tiny pieces: 3 tablespoons
-Coriander powder: 1 teaspoon
-Turmeric powder: a pinch (avoid if you don't like the color)
- Oil: 1/4 cup

The next ingredient below added the most fierce to the "Chilly" part in the Chilli Chicken :) Its called "Kandyacha Masala" which is a spicy dry chutney made of Onion, Garlic and other ingredients. As Trupti is written in her blog, its used as a spice powder in various curries. It can also be had (by mixing it with little oil) along with Roti, Dosa. You may add it if you want that "Hot" flavor :) I enjoyed it ! I got this powder as a part of "Aruvusai Friendship Chain" from dear blogger friend "Trupti of Recipe Center". She also send me Maharashtrian Garam Masala. Thank you so much Trupti !

-Kandyacha Masala (Maharashtrian Onion-Garlic dry chutney powder) [For the complete recipe details please refer to Trupti's blog : Recipe Center] : 1/2 teaspoon (or as per taste)

How I made :

Cut chicken to bite size pieces. Then marinate it in the marinade. Let it marinate for at least 15-20 minutes, while you prepare the rest of the ingredients for the dry gravy.

For Chilli Chicken (Dry) (as in the above picture):

In a deep pan, heat 1/4 cup oil to high, then lower it to medium. Add Ginger, Garlic, Green Chillis and saute for 30 seconds. Add the Chicken pieces and saute it until it is half cooked. Add Onion and saute until it is quiet soft (1-2 minutes). Then add 1 teaspoon Coriander powder and saute it well with the rest of the ingredients. Add Capscicum. Stir well to combine. Add a pinch of turmeric powder and stir well. Then add the Maharashtrian Garam Masala and the Kandyacha Masala, stir well. Add the Tomato puree and reduce fire to Medium-Low. Stir well until all the ingredients starts to cook. Make sure the Capsicum is fully cooked. Switch off the fire. Serve hot just like that or as a side dish along with Roti, Chapathi, Rice,Idiyappam. Refrigerate the left over and finish it by next day by heating it before using it.



For Chilli Chicken (Gravy):

In a deep pan, heat 1/4 cup oil to high, then lower it to medium. Add Ginger, Garlic, Green Chillies and saute for 30 seconds. Add the Chicken pieces and saute it until it is half cooked. Add Onion and saute until it is quiet soft (1-2 minutes). Then add 1 teaspoon Coriander powder and saute it well with the rest of the ingredients. Add a pinch of turmeric powder and stir well. Then add the Maharashtrian Garam Masala and the Kandyacha Masala, stir well. Add the Tomato puree and reduce fire to Medium-Low. Stir well until all the ingredients starts to cook. Then add 1 - 1.5 cups water, change the fire to high, and stir until the pan ingredients starts to thicken, then lower fire to Medium-Low, simmer for 1 minute.


The result is a thick rich gravy with Chicken.
Serve hot along with Rice, Roti,Idiyappam, Chapathi. Refrigerate the left over and use it by next day by heating it before using it. I had it alongside Idiyappam which is a rocking combination! I have posted the Idiyappam recipe here.