Chilli Chicken Recipe In Bengali Language Pdf
Taneka Tarring
Hi Curry Guy!I got the Bible for Christmas! I love your book!This week I've mostly been making curry...I started off by making curry powder, mixed powder, garam masala and tandoori masala, and garlic & ginger paste... Oh, not forgetting the base sauce! Just making that was quite a lot of work!!Then I went on to make beef madras - pre cooked beef with amazing stock!!I also made the garlic chilli chicken - marniated and cooked chicken tikka style... Deeeeelicious!I also made the creamy vegetable korma and also the Balti dahl fry..Ooo, for starters I made the yummy mulligatawny soup... Onion bahjis, tomato & red onion salad and I also made authentic naans (cooked in a pan).Honestly, all week I have been creating dishes from your book! I've been dreaming curry!!
Made your base sauce today. So easy and came out brilliant. Made a bhuna with it. Im an expat living in spain and have been trying to copy our Birmingham curry's for years. I've managed a few but this was awesome. We used to order something called a jaipur. Do you know this? Quite hot but sweet aswell. Like mixing a madras with a tikka masala really. Cannot find a recipe anywhere online. If you have any idea of how to make this I'd love to see it on here. Making the chasni tomorrow ????.Thanks for all your effort. Wont be looking anywhere else for curry recipes that's for sure.
Yes there is a restaurant version with base sauce in The Curry Guy Bible and a recipe from scratch that does not require a base sauce in my just released book The Curry Guy One Pot.Thanks very much.Dan
This Chilli Chicken is an epic holiday, game day & a party appetizer you need in your Indian-Chinese recipe repertoire! These crispy & tender chicken bites are tossed in an addictively delicious hot, sweet and tangy chili sauce. This restaurant style chili fried chicken is a crowd-pleasing appetizer you can make for weekend meals, parties, game day or potlucks.
Onions, bell peppers, garlic, chilli sauce, soya sauce and vinegar come together to form a delicious finger-licking good sauce. To finish, crispy chicken is then tossed in this chili sauce & garnished with green onions.
Chilli sauce: Chili sauce is the main ingredient in this recipe. In restaurants, red chili sauce is always used and sometimes even green chili sauce is used. In India, Chings and Maggie are the popular brands used. But you can use any Asian chili sauce that is sweet, hot and tangy. You can use any other favorite sauce like Schezwan sauce, but it will take on the different flavors.
7. On a medium flame, heat oil about 1 inch in a deep pan. The oil is hot and ready to fry, when a small portion of batter dropped, sizzles and rises to the surface steadily without browning or burning. Add the chicken pieces one by one without crowding the pan.
8. Fry on a medium high heat stirring often (only after 2 mins) until crisp, golden and evenly cooked from inside. Do not overcook as it can dry out the chicken. When the chicken is cooked completely, bubbles in the oil will begin to reduce. Remove to a kitchen tissue or a wired rack. For extra crisp chicken, once done frying the entire chicken refry them in hot oil.
Bake in the oven, preheat the oven to 200 C or 390 F for at least 15 mins. Place the chicken pieces on a tray lined with parchment paper. Bake for 25 to 30 mins until crisp and cooked through. Turn them to the other side after 12 to 13 mins. Adjust the baking time as every oven is different.
To air fry, place the chicken on a perforated parchment paper. Air fry at 375 F or 180 C for 7 minutes, shake the basket and air fry for another 1 to 2 mins depending on the size of your pieces. Adjust the timings a bit as every air fryer is different.
Garnish Chilli Chicken with green onions and serve hot as an appetizer. Hakka noodles or this Vegetable Fried rice & Corn soup are the perfect choices for an Indo-Chinese meal.
MSG: Also known as ajjinomotto or monosodium glutamate (MSG) is used in the restaurants for a unique flavor. Trust me! you can still make the best without it. If you are sensitive to msg, make sure your store bought sauces do not have that.
No fry option: The restaurant versions often makes us grease sick and tend to dehydrate a lot due to plenty of oil and msg used in the sauce. A lot of times the oil used to fry the chicken is reused while making the sauce.
For a fresher flavor, use fresh oil that has a high smoke point. Also using a carbon steel wok imparts those restaurant smoky flavors to a little extent. For a healthier option you can shallow fry, air fry or bake the chicken, details mentioned in the instructions below.
Thank you so much Swasti for an amazing recipe! This was a super hit with my family. My kids kept asking for more. I ended up making a larger batch and even before tossing chicken into the sauce and vegetables they munched on all the crispier pieces ?
Will definitely make this again!
Hi Swasthi,
Another winner recipe!
You and your recipes never fail me.
My Chilli chicken turned out to be delicious!
Thank you for the step by step pictures and instructions. They help me to gage what my food prep should look like at each stage.
I made this recipe to the letter and I have to say it was fantastic. It definitely reminded me of great restaurant food. Since I made this as is I can say I would classify this as medium to medium hot, but very flavorful. I will be making it again! Thank you for this recipe.
I made this recipe and it was so good! One question tho. I brined the chicken overnight, then marinated for a few hours, then added the flour mixture but when I went to fry it the flour mixture did not stick too well even tho I patted it down with a paper towel. Any idea why ? It was still so good !
Hi Tanya,
Sorry! Missed replying you. Did you pat dry after the marination? That means the chicken was dry so it did not hold the flour. Did you watch the video? Pls do, so you know where you could have gone wrong.
I have taken a photo of the ghee brand I prefer using for all my cooking, I find Plough Ghee has the best taste and most fragrant aroma when used in cooking, try to get hold of this ghee if you plan to follow this recipe.
Start by scoring the chicken pieces as shown in the bottom left and right photos (you should have washed and drained the chicken already). This will help the spices penetrate the flesh of the chicken better.
Add the spices for marinating the chicken; 1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp salt and 2 tbsp of Greek yoghurt, mix together well. You can leave this to marinate for a few hours if you want the chicken to be tender alternatively fry it straight away, both methods work well.
In the same frying pan scrape off any browned/caramelised parts as these bits contain lots of flavour. Make sure the ghee is hot and add the whole spices; 3 bay leaves, 2 large cinnamon sticks and 3 cardamom pods.
Bon Appetit!
4.9 from 17 reviews Bengali Roast Chicken Print Author: Afelia's Kitchen Ingredients For the marinade:
- 4 - 6 pieces of quartered chicken washed and drained (you can use tandoori chickens or baby chickens for this purpose) 1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder) 1 tsp turmeric powder 1 tsp coriander powder tsp salt 2 tbsp Greek yoghurt
- 5 tbsp ghee (clarified butter or replace using oil if you prefer) 3 bay leaves 2 large cinnamon sticks 3 cardamom pods 2 large onions 6 cloves of garlic 1 tsp of crushed ginger 1 - 1.5 tsp of salt (I used 1.5 tsp but you can use less, 1 tsp is good) 2 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder) 1 tsp cumin powder 1 tsp coriander powder 1 tsp turmeric powder tsp chilli powder 5 green chillies coriander to garnish
- The spices in the left photo are for marinating the chicken pieces and the spices in the right photo are for the actual masala. I have taken a photo of the ghee brand I prefer using for all my cooking, I find Plough Ghee has the best taste and most fragrant aroma when used in cooking, try to get hold of this ghee if you plan to follow this recipe. Start by scoring the chicken pieces as shown in the bottom left and right photos (you should have washed and drained the chicken already). This will help the spices penetrate the flesh of the chicken better. Add the spices for marinating the chicken; 1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp turmeric powder, 1 tsp coriander powder, tsp salt and 2 tbsp of Greek yoghurt, mix together well. You can leave this to marinate for a few hours if you want the chicken to be tender alternatively fry it straight away, both methods work well. Using a good non stick frying pan add 5 tbsp of ghee, once the ghee is fully melted and HOT add the chicken pieces one by one. Over a medium flame fry for 5 minutes either side to achieve a golden colour on the outside, the inside of the chicken will cook fully once added to the masala. While the chicken fries, finely slice 6 garlic cloves (as shown in the photo), peel and slice 2 large onions.... and slice 5 green chillies. If you want the heat of the chillies to be released in the dish then slice along the middle to expose the seeds, I didn't want the extra heat so I sliced them as shown. Once you can see blood/juices flowing from the top side of the chicken pieces (top right photo), the chicken is ready to turn over, fry for 5 more minutes on the uncooked side. Once both sides have browned adequately you can transfer them to the dish you used to marinate them in (saves on the washing, they will be cooked again so don't worry about cross contamination). In the same frying pan scrape off any browned/caramelised parts as these bits contain lots of flavour. Make sure the ghee is hot and add the whole spices; 3 bay leaves, 2 large cinnamon sticks and 3 cardamom pods. Once you can smell the aroma add the 2 sliced onions and 6 cloves of sliced garlic.... followed by 1 tsp of ginger and 1 - 1.5 tsp of salt (adjust to your preference). Stir, cover and cook the onions till soft and translucent (about 8 - 10 minutes). Once the onions look translucent (as in top left photo), add the spices for the masala; 2 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder and tsp chilli powder. Mix the spices and fry for 5 - 8 minutes over a low flame. Next add a glass of water to loosen the masala.... and cover again and allow to cook for a further 3 - 4 minutes or until you can see the ghee/fat separate from the masala (it should be bubbling around the edges of the pan). Add the chicken pieces to the masala, including any juices that may have drained whilst sitting in the bowl. Place some of the masala on top of the chicken pieces and cover to cook the chicken through completely (a further 10 - 15 minutes). Once the chicken is completely cooked add the sliced green chillies and chopped coriander to garnish and promptly remove from the heat.
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