Ingredients
-
For Coating
-
300
gms Chicken
(Bone/Boneless Chicken)
-
1/2
tsp Ginger Garlic paste
-
1/2
tsp Salt
-
1/4
tsp Garam Masala
-
1/2
tsp Mirchi Powder
-
2
Pinches Ajinomoto
-
2
tsp Beaten Egg
-
2
tsp Maida
-
2
tbsp Corn Flour
-
1/4
cup Water
-
Oil to fry
-
For Tossing
-
1/4
cup Oil
-
4
Garlic chopped
-
3
Green Chillies chopped
-
2
tbsps Onions chopped
-
1/2
Capsicum pieces
-
1/2
Onions pieces
-
150
ml Water
-
1/2
tsp Ginger Garlic paste
-
1/2
tsp Salt
-
1/2
tsp Garam Masala
-
1.5
tbsp Mirchi Powder
-
1/2
tsp Pepper Powder
-
3/4
tsp White Pepper Powder
-
1/4
tsp Ajinomoto
-
2
tbsp Green/Red Chilli Sauce
-
1
tbsp Dark Soya Sauce
-
1
tbsp Vinegar
-
2
tbsp Green Coriander
Instructions
-
Soak the Chicken in Salt Water and coat it with Ginger Garlic Paste, Salt, Mirchi Powder and Garam Masala.
-
Add the Egg yolk and coat it well and add Maida and Corn Flour and make a stiff ball of dough, adding Water
-
Finally, mix Ajinomoto. If you do not like Ajinomoto, you can skip it.
-
In hot oil, add the chicken pieces and fry to a crispy finish on medium flame.
-
Heat oil in a pan, add chopped Garlic, Green Chilli pieces, chopped Onions, Capsicum pieces, and Onions pieces and toss on a high flame for 2 minutes.
-
Add Water and Ginger Garlic paste and let the Water boil on a high flame.
-
When the chicken pieces are added to the Sauce, they should be tossed only on a high flame. The pieces become soft if you toss them on a low flame.
-
Now add the fried chicken and fry on high flame. Once the Chicken absorbs the Sauce, sprinkle Green Coriander and remove it from the fire and serve.