Chilli Chicken Gravy:

                    Chilli chicken / chicken Manchurian is very common in fast foods (road side) and also in most hotels .There are different variety in preparing chilli chicken.

Deep frying the chicken  

Pressure cooking the chicken

Each method has different taste.In the deep fry method the chicken pieces will be hot and sweet.And it’s a good method for chilli chicken dry.But for gravy, the chicken pieces will leave oil and become hard when cooking again.So I use to pressure cook them for gravy .

   
       

Ingredients:

¼ kg Boneless chicken pieces

¼ cup Capsicum chopped (green&red)

¼ cup Onion chopped (big pieces)

3 Garlic chopped

2 Green chillies chopped

2 Dry red hilli

2 tbs Soy sauce

1 tbs Tomato ketchup

2 tbs Corn flour (Increase the flour to get more gravy)

1 tsp Pepper powder

1 ½ tsp Salt

Pinch of Ajinomoto

2 tsp Oil                       

                                                       

Preparation:

 First pressure cook the chicken pieces with 1 /2 tsp salt and 1/2 tsp pepper.(1 whistle)

Now in a nonstick pan, add oil and fry the minced garlic ,green chillies and red chillies.

                                 

Then add the onion and capsicum and fry for 2 mins.Now add the chicken pieces with broth and add soy sasuce,tomato sauce,ajinomoto,salt and pepper (remaining) and cook in high flame for 3 mins.

Now add water to the corn flour and make a batter and pour it in the gravy and reduce the flame.

Leave it for 1 min and add spring onions & switch off the stove.

Now the chilli chicken gravy is ready .Serve it with naan ,roti or tortillas.