Empty My Fridge
Wow Chicken
Ingredients
- Kashmiri lal mirch soaked & deseeded5–6
- Sabut lal mirch5–6
- Vegetable oil3–4 tbsp + 2 tbsp
- Adrak chopped1 tbsp
- Lehsan chopped 1 & ½ tbs
- Salt¼ tsp
- Sugar½ tbsp
- Kali mirch powder¾ tsp
- Ketchup2 tbsp
- Sirka½ tbsp
- Soy sauce½ tbsp
- Yoghurt½ cups
- Adrak lehsan paste 1 & ½ tbs
- Hot sauce2 tbsp
- Lemon
- Cream2 tbsp
- Coriander seed · powder1 tbsp
- Turmeric · powder1 tsp
- Lal mirch powder 1 tsp orto taste
- Garam masala · powder1 tsp
- Zarday ka rang¼ tsp
- Cumin · powder½ tbsp
- Chicken750 g
- Makhan melted¼ cups
- Hara dhania choppedas needed
Instructions
- Blend the soaked Kashmiri chillies, button chillies and water until smooth.
- Heat the oil in a saucepan, add the ginger and garlic and fry until fragrant.
- Add the blended chilli mixture and cook on medium heat for 1 minute.
- Add the salt, sugar, black pepper, ketchup, vinegar and soy sauce and mix well.
- Add the water, cover and simmer on low heat for 6 to 7 minutes until thickened. Remove the lid and cook on high heat for 2 to 3 minutes until the oil separates. Let the sauce cool completely.
- In a bowl, whisk the yogurt, ginger garlic paste, chilli sauce, lemon juice, cream, the Schezwan sauce, salt, coriander, turmeric, red chilli, black pepper, garam masala, orange food colour and cumin powder.
- Add the chicken, mix well, cover and marinate for 30 minutes.
- Heat the oil in a wok, add the marinated chicken with its marinade and cook on high heat for 5 to 6 minutes.
- Flip the pieces, cover and cook on low heat for 10 to 12 minutes.
- Uncover, stir gently and remove from the heat.
- Grill the chicken over charcoal, brush with the melted butter, and finish with cream and fresh coriander.
Summarized from Food Fusion's video. Watch it for the details.
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