This is a tasty dish which can be served with rice or Indian flat bread varieties or can even be made as an appetizer or snack. This can be prepared in a variety of methods. If you like a typical Indian way you can refer my recipe which uses less of the sauce flavor . If you want a Chinese taste then you can substitute the Indian ingredients with the similar flavor sauces . You can also make it spicy or sweet according to what your taste buds prefer.In most recipes, chicken pieces are deep fried after marination and then it is added to the gravy. In some recipes you will also find adding the red color. I have omitted those two steps merely for making it more healthy and to bring out the natural flavors. Here I have tried out a simple tasty and quick dish which goes well with Basmati rice dishes or with chappathy.
Serves 4
INGREDIENTS:
- Boneless chicken pieces - 10 nos.(Cut into bite sized pieces ,cleaned and kept ready for marination)
- Red chilly powder - 3 tablespoons (I used the Kashmiri red chilly powder for more color. You can substitute it with chilly sauce too and add red food color of you wish )
- Vinegar - 2 tablespoon
- Black pepper powder - 1 tablespoons
- Soy Sauce - 2 tablespoon
- Tomato puree - 1/2 cup (1 ripe tomato pureed) You can substitute with tomato sauce of u want a sweet tangy flavor .
- All purpose flour (Maida ) - 3 tablespoons
- Ginger garlic paste - 2 tablespoons
- Capsicum - 1 cubed
- Onion - 1 medium sized chopped into cubes
- Salt as needed
How to Prepare:
Step 1: In a wide bottomed vessel, mix the maida, pepper powder, vinegar, soy sauce, tomato puree, ginger garlic paste , red chilly powder and salt and make into a fine paste. Marinate the chicken pieces and keep in fridge for 4 hours.
Step 2: Heat oil add onions and saute till it turns transparent. Add the marinated chicken mix and stir well. Add 2 cups water and keep covered while cooking for the first 15 minutes. Stir in between to avoid sticking at the bottom.
Step 3: When the chicken pieces are almost cooked well add the capsicum and mix well. Cook without the lid on for another 10 minutes. Switch off the flame when the gravy is thickened and chicken is well cooked.
Step 5: Garnish with onion rings , tomato slices and serve hot with rice or chappathy.
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