Here is another variety of making Chilli Chicken recipe made with a blended paste of green chilies and coriander which gives a yummy taste to the dish, which can be served as a side dish for rice or roti’s, an easy to make the recipe with simple ingredients in a short time.
To cook –
Chicken – 750 gm
Turmeric – 1/2 tsp
To grind –
Coriander – 1 bunch
Green chilies – 2 or 3 no’s
For seasoning –
Capsicum – 1/2 cup chopped
Green chili – 4 or 5 slit
Onion – 1/2 cup chopped
Ginger garlic paste – 1 tsp
Kasuri methi – 1/2 Tsp
Yogurt – 1 tbs
Chilli sauce – 1 Tsp
Soy sauce – 1 Tsp
Rinse chicken, drain the water in it with a colander, Heat a pressure cooker pan, add cleaned and rinsed chicken into it, add salt and turmeric, when it starts to release water, saute until the water gets absorbed/ evaporated completely. ensure the water is completely evaporated then add 1 cup of water, cover the lid, pressure cook for 1 whistle. when the pressure settles down oper the lid, drain the water in it with a colander (collect the stock and make use to make soup/ rasam) and set aside.
Keep all the ingredients handy. Take a mixer jar to add fresh coriander and green chilies in it, blend it to a paste and keep ready.
Heat a pan with 3 tbs of oil in it, when it is hot add chopped green chilies, saute well then add onion fry until it turns translucent, add ginger garlic paste saute well, Add kasuri methi fry, add chopped capsicum fry for few secs.
Now add blended paste saute well.
Add yogurt, saute until thick in consistency
Add soy sauce and chilly sauce, saute for few secs.
Add cooked and drained chicken, toss it well until the gravy coated evenly to chicken pieces.
Serve hot as a side dish for Sambar rice/ rotis.